Smoke Brothers Guild
Beer-Brined Smoked Squirrel
FreeGameAppalachianWild_gameIntermediate

Beer-Brined Smoked Squirrel

An Appalachian tradition — squirrel brined in dark beer, smoked hot to keep the tiny cuts juicy, then finished with a bacon-fat baste.

275°F1h 30mServes 4
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Ingredients

4servings
  • 4 squirrels, dressed and quartered
  • 24 oz dark beer or stout
  • 1/4 cup kosher salt
  • 2 tbsp brown sugar
  • 1 tbsp black peppercorns
  • 4 garlic cloves, smashed
  • 1/4 cup melted bacon fat (baste)
  • 1 tsp smoked paprika

Method

    Prep

  1. 1.Brine

    Combine beer, salt, sugar, pepper, and garlic. Brine squirrel quarters 6 hours refrigerated.

  2. 2.Dry

    Rinse and dry on a rack in the fridge 1 hour to form pellicle.

    3. Smoke

  3. 3.Smoke

    Smoke at 275°F over hickory, basting every 20 minutes with paprika-spiked bacon fat.

    4. Rest

  4. 4.Finish

    Pull at internal 165°F on the thickest part of the thigh, roughly 1 hour. Rest 10 minutes.

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