Make a horizontal cut across the underside of the squirrel's tail at the base. Slice through the skin and tailbone, but don't cut the skin on the upper side of the tail. Next, extend that cut, from each of it's end's, about a inch down the inside of each hind leg, put the squirrel on the ground, place your foot on the base of the tail, grab the hind leg's and pull slowly. This will peel the hide from the animal's back and around to the middle of it's belly, leaving a V- tipped patch of fur on the belly, with it's point facing the head. Continue until you've pulled the skin down over the foreleg's and neck. Then use your other hand to slip the front leg's out of the skin. With that done, grab the V, pull it toward's the squirrel's anus, and skin out the hind leg's. Remove the anus and intestines, cut off the head and feet and soak the meat in cool, salted water ( a tablespoon of salt per quart of water) for several hour's before cooking. As for saving the fur, there are some tanning tech. out there, I dont save the hide just the tail's. Ed
