Spent many hours after school hunting squirrels. Back in the 70's we could still hang our firearms in the back window of the pickup and leave it in the school parking lot. As soon as that bell rang...we were heading for the woods.
I like to clean them right when they drop. Slit the back skin...peel them to the neck, front legs cut them off, peel to back legs and tail...cut them off (keeping the tail for the truck antenna)....then slit up the belly and remove the innards. They would then go into a plastic bag hair free. Once home we'd soak them in salt water overnight, then boil them the next day. Pick the meat off the bones by hand and into pot pies for supper that night. The meat tasted like dark turkey meat (at least to me).
Dad always taught me that trigger control was the key to shooting squirrels with a 22....and if you could master that, then shooting a deer at 100 yards with a rifle would be just as easy. I've lived by that...I don't get to hunt squirrel as often as I'd like now, but I do deer hunt in two states every year.
redhawk