>>2571975Meta? Be quiet, don't walk so loud, don't walk so fast. Shut the fuck up. Bring a little chair/stool to try to elevate your ass from the ground because ticks. Realize it doesn't do jack shit. Bring some cheap shooting sticks. Wait. Scan. Wait some more. Wait 15 minutes. Eventually one will start eating a nut. Either wait for more to come out or try your luck slowly sneaking over to get a clear shot. Shoot it right behind the front arm in the chest with a .22 hollowpoint and you'll have it down easy.
>>2571981Recipe for squirrel gravy?
>>2572292>And in many places they are not protected at all so anyone can go out with a 22, a pellet rifle, BB gun or even a slingshot, and legally harvest them. No license or permit or tags required.That is not true at all here in the US. My state has a season as do at least a few others I know the rough seasons of. If they're on YOUR land and they're "being a pest", sure, you can shoot them, but otherwise, not without a loicense.
>>2572324>but I think the carry the plague.West coast? Yeah they can.
>>2573398Why not .22lr with a scope? .410 prices a shit. And even 12ga would make more sense. .22lr might have better range if you spot one in brush at a distance, though.
>>2574500Neat, how'd you do it? I accidentally got a similar looking result after cooking squirrel meat in oil and then drying it too quick but often wondered if I could make cracklings as well after that.
>>2575057Take the squirrel. Skin and gut and rinse. Remove the lymph nodes. Put it in a baggie, don't leave it soaked. Put olive oil and spices in the Ziploc baggie. Be sure to press the air out. Put in fridge. The longer you leave it the more tender it gets. 5-7 days is my usual IIRC. Too much longer and it gets gross. Too tender, strange taste, or "slimy".
