Home Forums Hunting & Shooting Small Game How much meat to trim when its bloodshot?

I am new to cleaning and eating squirrel and had a question about how much meat to trim if the squirrel is not shot in the head and some meat is bloodshot? I tried to trim as little as possible on the last ones I cooked and they still had a funky taste. Any tips appreciated.
Thanks

Head shoot, or get rid of anything that's bloodshot.

Those are your choices.

Choose, wisely.

Soaking overnight in a slight salt water bath helps, too. The squirrel carcass in the bath, not you.

+1 on whatVAnimrod said. Also, whether I eat them fresh, or freeze them for later consumption, I soak the squirrels in buttermilk overnite prior to frying/BBQing.


maddog

Cut away any bloodshot meat. I freeze them in freezer bags usually. If they will be cooked right away, or after the frozen ones thaw out, I soak them in marinade overnight. Marinade varies from plain salt water, to various flavors of marinade bought at the store or made from combining things on hand.