Squirrel Jerky

A traditional approach to squirrel that produces protein-packed snacks perfect for the trail. This recipe uses time-honored drying methods to bring out the best in your harvest, creating a memorable meal for family and friends.

Traditional preservation meets small game

Heritage Preservation This preparation adapts traditional jerky techniques to squirrel, creating portable protein from small game animals.

Ingredients

• 3 lbs squirrel meat, sliced thin (from 6-8 squirrels)
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp each: garlic powder, onion powder
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 1 tsp liquid smoke
• 1/2 tsp curing salt

Small Game Jerky Method

1. Meat Preparation: Slice the squirrel meat thin, removing all fat and sinew.

2. Marination: Marinate in soy, Worcestershire, and spices for 12 hours.

3. Dehydration: Dry at 155°F for 6 to 8 hours.

4. Quality Testing: Done when the jerky bends and cracks but doesn't snap.