Hmong don't skin their squirrels. They toss them into a campfire in the "round". The fire takes care of the hair. Choice items of the cooked insides, are also consumed.
I had a scoutmaster that was native American about 6 decades ago. He would bring some live chickens and a 5 gallon bucket of wet creek bottom clay to camp outings. He would chop off the heads, work the wet clay into the feathers to encase the chickens and toss them into our campfire. When the clay was baked hard, the chickens were raked out of the fire. The clay was cracked and peeled which removed the feathers. The bird inside was nicely steamed. The heart, livers and outside slices of gizzards were tasty also.
I found an article in a magazine of Boys life that described how to do that and followed the instructions, the chicken came out edible it wouldn't compare to a KFC chicken but it was interesting to try it. Our camp dog really liked it.
