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.
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Ingredients
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Method
Combine beer, salt, sugar, pepper, and garlic. Brine squirrel quarters 6 hours refrigerated.
Rinse and dry on a rack in the fridge 1 hour to form pellicle.
Smoke at 275°F over hickory, basting every 20 minutes with paprika-spiked bacon fat.
Pull at internal 165°F on the thickest part of the thigh, roughly 1 hour. Rest 10 minutes.
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