Squirrels are extremely subject to rabies and other diseases, some of which can be transmitted through the skin. Latex gloves should be worn at all times during cleaning process.

Here’s how it’s done. First-use a sharp knife and cut across the underside of the squirrel’s tail at the base. Slice through the skin and tailbone but don’t cut the shin on the upper side of the tail. Next extend the cut about an inch down the inside thigh of each hind leg.

Place the squirrel on the ground and placing your foot on the base of the tail. Now grab both hind legs and pull slowly, peeling the hide from the squirrel’s back around the middle of its belly leaving a V-tipped patch of fur on the belly with it’s point facing the head. Continue until you have pulled the skin over the forelegs and neck. Use your other hand to pull the front legs out of the shin. Now grab the point of the V and pull it toward the squirrel’s anus and skin out the hind legs.

Remove the head and feet, then slit the body down the front and remove the internal organs. The squirrel has small, elusive glands in the small of their back and in the pits of their forelegs—these too must be removed. I like to soak the meat in cool salted water (a tablespoon per quart) for several hours before cooking.

Cooking - After soaking the squirrel, cut it into pieces and roll the pieces in flour, salt, and pepper. Fry until tender and brown. If the squirrel is old, you may want to parboil it in water  and sage to take out the wild taste and make it tender.

Sometimes we would cut the squirrel into pieces after parboiling, and cook the pieces in a gravy made of flour and milk.

Another way is to make squirrel dumplings.  After the squirrel is cut up and parboiled, put the pieces in fresh water and bring to boil and add salt, pepper, butter, and milk. While it's boiling, add pieces of canned biscuits, or your own dumplings recipe.