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KATMANN
Joined: 14 Oct 2006
Posts: 114
Location: Phoenix
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| Posted: Sun Jul 08, 2007 12:59 am Post subject: Smoked Squirel |
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Does anyone have a good receipe??? Is there such a thing??
A driver told me it was good... I think he is full of crap.. |
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Sabine
Joined: 20 Feb 2006
Posts: 203
Location: Fredericktown, MO
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| Posted: Sun Jul 08, 2007 6:54 am Post subject: |
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Yuck.....Squirrel, possum, beaver, raccoon...Not much of a carnivore anyhow, but those things give me the heebeejeebees.
And no one please tell me where meat comes from, I know where, the grocery store. |
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Fredog
Joined: 23 Apr 2005
Posts: 2169
Location: North Georgia
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| Posted: Sun Jul 08, 2007 8:41 am Post subject: Re: Smoked Squirel |
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KATMANN wrote: Does anyone have a good receipe??? Is there such a thing??
A driver told me it was good... I think he is full of crap..
BLACK FOREST SMOKED SQUIRREL
Squirrels, cut into pieces
1 c. water
1 c. red wine
1/4 c. salt
4 tbsp. sugar
1/4 tsp. pepper
1 tsp. minced garlic
1 tbsp. monosodium glutamate
Marinate squirrel pieces in mixture of rest of above ingredients for 12 to 16 hours in non-metal container. If the squirrels are not covered, mix up more brine. After marinating, drain squirrel pieces on paper toweling. Place on cookie sheet to air dry for 1 to 2 hours.
Place pieces on oiled racks in electric smoker for 2 hours (2 pans of sawdust). Finish the squirrel in 225 degree oven, basting twice with butter for 2 hours. (I often make a pate out of smoked squirrel by grinding the boneless meat, mixing with an equal amount of softened butter and moistening with 1 to 2 tablespoons of brandy. Serve with crackers.) |
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mapleleaf_1
Joined: 13 Nov 2006
Posts: 379
Location: Wisconsin
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| Posted: Sun Jul 08, 2007 1:44 pm Post subject: |
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| O.K. over the years I've eaten some different foods and usually when I check out the recipes on this board it makes my mouth water, but not now. I think I've just lost my appetite for a while. YUCK!! |
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Ridge Runner
Joined: 18 Oct 2004
Posts: 2432
Location: North Ga.
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| Posted: Sun Jul 08, 2007 2:55 pm Post subject: |
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| I was going to try to smoke a squirrel once but I couldn't find any papers big enough. :? :wink: |
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Fredog
Joined: 23 Apr 2005
Posts: 2169
Location: North Georgia
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| Posted: Sun Jul 08, 2007 4:05 pm Post subject: |
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Ridge Runner wrote: I was going to try to smoke a squirrel once but I couldn't find any papers big enough. :? :wink:
wonder if it tastes like chicken |
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ladykatrina
Joined: 24 Jul 2007
Posts: 51
Location: Connecticut
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| Posted: Sun Jul 29, 2007 3:30 pm Post subject: |
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| LMAO!..smoked squirrel? sounds delish...and probably an urban legend too.. :P |
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KATMANN
Joined: 14 Oct 2006
Posts: 114
Location: Phoenix
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| Posted: Mon Jul 30, 2007 7:20 pm Post subject: Re: Smoked Squirel |
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Fredog wrote: KATMANN wrote: Does anyone have a good receipe??? Is there such a thing??
A driver told me it was good... I think he is full of crap..
BLACK FOREST SMOKED SQUIRREL
Squirrels, cut into pieces
1 c. water
1 c. red wine
1/4 c. salt
4 tbsp. sugar
1/4 tsp. pepper
1 tsp. minced garlic
1 tbsp. monosodium glutamate
Marinate squirrel pieces in mixture of rest of above ingredients for 12 to 16 hours in non-metal container. If the squirrels are not covered, mix up more brine. After marinating, drain squirrel pieces on paper toweling. Place on cookie sheet to air dry for 1 to 2 hours.
Place pieces on oiled racks in electric smoker for 2 hours (2 pans of sawdust). Finish the squirrel in 225 degree oven, basting twice with butter for 2 hours. (I often make a pate out of smoked squirrel by grinding the boneless meat, mixing with an equal amount of softened butter and moistening with 1 to 2 tablespoons of brandy. Serve with crackers.)
I just KNEW someone would post a receipe.......... :D |
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Fredog
Joined: 23 Apr 2005
Posts: 2169
Location: North Georgia
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| Posted: Fri Aug 17, 2007 7:34 pm Post subject: Re: Smoked Squirel |
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KATMANN wrote: Fredog wrote: KATMANN wrote: Does anyone have a good receipe??? Is there such a thing??
A driver told me it was good... I think he is full of crap..
BLACK FOREST SMOKED SQUIRREL
Squirrels, cut into pieces
1 c. water
1 c. red wine
1/4 c. salt
4 tbsp. sugar
1/4 tsp. pepper
1 tsp. minced garlic
1 tbsp. monosodium glutamate
Marinate squirrel pieces in mixture of rest of above ingredients for 12 to 16 hours in non-metal container. If the squirrels are not covered, mix up more brine. After marinating, drain squirrel pieces on paper toweling. Place on cookie sheet to air dry for 1 to 2 hours.
Place pieces on oiled racks in electric smoker for 2 hours (2 pans of sawdust). Finish the squirrel in 225 degree oven, basting twice with butter for 2 hours. (I often make a pate out of smoked squirrel by grinding the boneless meat, mixing with an equal amount of softened butter and moistening with 1 to 2 tablespoons of brandy. Serve with crackers.)
I just KNEW someone would post a receipe.......... :D
you can always count on me :lol: |
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BiGG T33
Joined: 10 Jul 2007
Posts: 125
Location: Michigan
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| Posted: Thu Aug 30, 2007 11:25 am Post subject: |
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Squirrel is decent..i used to squirrel hunt all the time ....so i smoked quite a few!
Recipe
Mossberg 12 Guage
Shells for Mossberg 12 guage
:) |
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GTR SILVER
Joined: 15 Sep 2006
Posts: 456
Location: new jersey
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| Posted: Fri Nov 02, 2007 10:29 pm Post subject: Re: Smoked Squirel |
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KATMANN wrote: Does anyone have a good receipe??? Is there such a thing??
A driver told me it was good... I think he is full of crap..
:roll: :roll: :roll: :roll: :roll: |
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Swamp Dawg
Joined: 19 Jan 2008
Posts: 14
Location: Thibodaux, LA
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| Posted: Mon Jan 21, 2008 9:03 pm Post subject: |
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Hi All,
Here in Louisiana we will eat just about anything. Matter of fact, if I pass road kill on the way to somewhere and then see it still there on the way back I am suprised. :lol: Anyhoo, if you really want to find a recipe for squirrel, please reference Paul Prudhomme's first cookbook and look up a recipe called "Super Squirrel". I have never tried it myself but we use his recipe for Rabbit Sauce Piquant from the same book and it is awesome.
Jim |
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ct77
Joined: 30 Oct 2006
Posts: 159
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| Posted: Wed May 07, 2008 7:08 pm Post subject: |
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Never smoked one, but fried in bacon grease is not to bad.
Talking about Louisiana, only place i know that when you go to the zoo and you stand before the cage or display, the sign will have the Name of the animal,Genus (latin name for species), Habitat and at the end a recipe for the animal...... :shock: |
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Fredog
Joined: 23 Apr 2005
Posts: 2169
Location: North Georgia
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| Posted: Sat May 10, 2008 2:46 pm Post subject: |
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ct77 wrote: Never smoked one, but fried in bacon grease is not to bad.
Talking about Louisiana, only place i know that when you go to the zoo and you stand before the cage or display, the sign will have the Name of the animal,Genus (latin name for species), Habitat and at the end a recipe for the animal...... :shock:
I tried to smoke one but I couldnt keep it lit |
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