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 have done ducks this way the only difference is I did eviscerate them, wrapped in clay and bake turned out very enjoyable. Cheers NC
