1. Cut the hide at the base of the tail on the underside severing the tailbone. I cut the skin up the back & sides an inch or 2.
2. Step on the tail, grab the hind legs & pull. The hide will peel off the body, front legs, & neck. The hide will still be attached at the head & front feet. DO NOT CUT THE FRONT FEET/HEAD OFF!!!!
3. Separate a little of the hide attached to the hind legs.
4. Step on the hide that is attached to the head &, with a pair of pliers, grab the hide & pull it up over the hind legs to the feet.
5. Cut off the rear feet, front feet, & head, making sure to remove little, hairy glands on the front legs.
6. Starting at the pelvic bone, slice open the belly through the rib cage & neck being careful not to pierce any of the internal organs, especially the bladder.
7. Remove the entrails.
8. Split the pelvic bone & remove any other internals.
9. Wash off the squirrel & remove all hair. Thanks to Duke0002 (Dale), I have started using a vegetable brush under running water, works great. After cleaning, cut up or keep whole. Depending on the size & or damage, I may split the front & rear quarters. I also split the rib cage so it fits in the pot better. I try to leave the tenderloins with the rear quarters.
10. Soak in a brine solution for 2-3 days in the fridge.
11. Rinse, pat dry, wrap, & freeze.