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Old 07-08-2007, 06:59 AM
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Default Smoked Squirel

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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Old 07-08-2007, 12:54 PM
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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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Old 07-08-2007, 02:41 PM
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Default Re: Smoked Squirel

Quote:
Originally Posted by KATMANN
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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Old 07-08-2007, 07:44 PM
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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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Old 07-08-2007, 08:55 PM
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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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Old 07-08-2007, 10:05 PM
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Quote:
Originally Posted by Ridge Runner
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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Old 07-29-2007, 09:30 PM
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LMAO!..smoked squirrel? sounds delish...and probably an urban legend too.. :P
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Old 07-31-2007, 01:20 AM
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Default Re: Smoked Squirel

Quote:
Originally Posted by Fredog
Quote:
Originally Posted by KATMANN
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..........
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Old 08-18-2007, 01:34 AM
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Default Re: Smoked Squirel

Quote:
Originally Posted by KATMANN
Quote:
Originally Posted by Fredog
Quote:
Originally Posted by KATMANN
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..........

you can always count on me :lol:
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Old 08-30-2007, 05:25 PM
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Squirrel is decent..i used to squirrel hunt all the time ....so i smoked quite a few!
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Mossberg 12 Guage
Shells for Mossberg 12 guage




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