Things You'll Need:
- Sharp penknife
- Pot of water
- Sturdy set of clippers
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Step 1
Lay the squirrel on its back and pinch about an inch of white belly fur from right between its hind legs.
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Step 2
Slit this belly fur so that it seperates from the meat just underneath the skin. Be careful not to cut into the stomach cavity.
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Step 3
Hook your fingers underneath the skin you just seperated from the meat, place one of your feet on the hind legs of the squirrel and pull upward on the skin. If the carcass is "fresh" the skin should seperate relatively easily and slip off of the carcass much like a sock off your foot. Pull the skin all the way out to the squirrel's neck and stop.
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Step 4
Flip the squirrel around and stand on the skin you just pulled off. Hook your fingers under the skin left on the hind legs and pull. This skin should seperate easily as well.
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Step 5
Using the clippers, cut through the arms, legs, tail and neck of the squirrel to release the skin from the body. You now have a skinned carcass and are ready to remove the entrails.
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Step 6
Make a slit down the middle of the carcass using the penknife. Reach inside the chest cavity and find the esophagus. (This will be a solid "holding point" for you.) By pulling down and away from the carcass and using the penknife to cut away any membranes, the entrails can all be removed at once. Wash the carcass (which is nothing but meat at this point), place it in your pot to soak or freeze it immediately.
