Wear gloves and use a clean work surface
Ensure the squirrel is legally obtained and safe to handle
Rinse the carcass briefly with cold water if needed
Remove any dirt, debris, or hair from the outside
Make a shallow cut around the legs and abdomen
Skin the squirrel carefully
Open the abdomen without puncturing the intestines
Remove the entrails and discard them properly
Remove the head, feet, and tail if desired
Cut away any damaged, bruised, or contaminated tissue
Rinse the cavity with cold water
Pat the meat dry with clean paper towels
Chill or cook the meat promptly
Clean and sanitize all tools, surfaces, and hands afterward