The faster you get the guts out and the skin off so they cool down the better. Same way with Antelope.

 

A good rule with any game.

Maybe take a soft insulated cooler with a frozen gel pack?

 

I've never had rodents go bad from sitting around too long before processing them, except for the ones I forgot about in the back of my buddy's truck and they baked in the Florida sun for 3 days.

 

I've never had rodents go bad from sitting around too long before processing them..........

Same here. Early season Ohio can hit the 80's and I have always waited until I have gotten home. Normally hunts last 3-4 hrs. Never had one go bad yet.

 

Faster is always better and they're easier to skin when still warm, but I have never had one go bad I think the longest I've waited is 3 hours or so. If your worried about it skin them when they hit the ground and use your frozen bottle idea.

 

I always clean mine at the end of the hunt on the edge of the woods. I carry a gallon jug of cold water, rinse them with half the water, place them in my cooler then cover them with the remaining water. As soon as I get home, I cut them up and soak them in the fridge overnight in salted water. Then I rinse the pieces and freeze in freezer bags or cook them.

 

I too wait until I get home 3-4 hours and no problem with them going bad.

 

Ditto!!!

 

For those folks that are concerned about evil microorganisms growing on their dead rodent meat you can always soak it in a 3:1 mixture of water and white vinegar. The acetic acid in the vinegar is pretty good at killing bacteria.

Typically, when I get home after hunting, I will rinse my dead rodent meat under tap water and then toss it into a plastic tub (the cheap semi-disposable ones from the grocery store). Add the vinegar/water mixture and let it soak overnight. Then pour out the liquid, add straight water and soak for half a day. I will usually keep doing straight water soaks until the water doesn't have blood in it anymore. Then the tub of dead rodent meat gets filled about 90% full of straight water and placed in the freezer. The dead rodent meat will become encased in a solid block of ice, which keeps out the air that causes freezer burn. The tubs stack nicely in the freezer too.

 

I like to field dress my harvested Squirrels A.S.A.P. during hot weather. I carry a water jug with several chunks of Ice, water, and about a 1/2 cup of salt. Keeps the Squirrels cold, and even cleans them of excess blood.

 

Same here, I field dress everything I harvest asap. Whether it is 10 degrees or 88.

 

Are you pulling the glands from their armpits when you do clean them? I like 'em cleaned inside of a couple hours if I need pictures. Sooner if I don't.:bthumb:

It has waited longer on I occasion with no ill effects so far.:bthumb:

 

Great feed back

 

A frozen jug of water in a small over the shoulder bag is how I do it. Cheap insurance for me and the game.

 

In 50 plus years of hunting squirrels, I've never cleaned them until the end of the hunt which is typically 2 - 2/12 hours. Never had one go bad yet; however, the one shot at 0900 skins much easier than the one shot at 0700.