Figured out it is good to use the oval chopping part of a scissor to cut the big ham leg bone above the wrist and you get no crunchies or bone splinters.
Squirrel looks a little bit more edible quartered up. I'm thinking about some type of barbecue hot sauce grilling after maybe possibly boiling?
Fat and even vital organs didn't smell bad. Even added liver and thought about trying it, but gave to dogs. Coats cast iron beautifully from what i can see
All about them little critters. What'd you get and how?
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