How To Smoke Squirrel

Smoking Squirrel: A Unique Culinary Experience

Smoking squirrel may not be a common practice in the culinary world, but for those who enjoy exploring unique flavors and cooking techniques, it can be a rewarding experience. Squirrel meat is lean, flavorful, and versatile, making it an excellent candidate for smoking. If you’re curious about how to smoke squirrel and create a delicious dish, read on for a beginner’s guide to this unconventional cooking method.

Preparing the Squirrel

Before you can start smoking squirrel, it’s important to properly prepare the meat. Here are the steps to follow:

1. Procure Fresh Squirrel: If you have the opportunity to hunt for squirrel yourself, ensure that the meat is fresh and free from any signs of spoilage. Alternatively, you can source squirrel meat from a trusted butcher or specialty meat supplier.
2. Clean and Gut: Thoroughly clean the squirrel and remove any entrails. Rinse the meat under cold water to ensure it’s clean and ready for seasoning.
3. Marinate: Create a flavorful marinade using your choice of herbs, spices, and acidic ingredients. Allow the squirrel meat to marinate for at least a few hours or overnight to infuse it with delicious flavors.

Setting Up the Smoker

Now that the squirrel meat is prepared, it’s time to set up the smoker for the cooking process. Follow these steps to get your smoker ready:

• Select Wood Chips: Choose wood chips that will complement the flavor of the squirrel. Hickory and applewood are popular choices for smoking game meats and can impart a rich, smoky flavor.
• Preheat the Smoker: Preheat your smoker to a temperature of around 225-250°F (107-121°C). This low and slow cooking method will help the squirrel meat become tender and infused with smoky goodness.
• Monitor Smoke Levels: Keep an eye on the smoke levels in the smoker. You want a steady stream of thin, blue smoke to gently flavor the meat without overpowering it.

Smoking the Squirrel

With the smoker ready to go, it’s time to start the smoking process. Here’s what to do:

1. Place the Squirrel in the Smoker: Arrange the marinated squirrel meat in the smoker, ensuring that there is enough space between the pieces for the smoke to circulate evenly.
2. Monitor the Temperature: Maintain a consistent smoking temperature throughout the cooking process. Use a meat thermometer to ensure the squirrel reaches a safe internal temperature of 165°F (74°C).
3. Patience is Key: Smoking squirrel is a slow process, so be patient and allow the meat to absorb the delicious smoky flavors over several hours.

Enjoying the Fruits of Your Labor

Once the squirrel meat has been smoked to perfection, it’s time to savor the results of your culinary adventure. Consider serving the smoked squirrel alongside traditional barbecue sides such as coleslaw, cornbread, and baked beans for a complete and satisfying meal.

Smoking squirrel may not be for everyone, but for those with an adventurous palate and a love for outdoor cooking, it can be a truly unique and enjoyable experience. So, the next time you find yourself with fresh squirrel meat, consider firing up the smoker and embarking on a flavorful journey that’s sure to impress your taste buds and leave you with a newfound appreciation for this unconventional culinary delight.