 .........meat........as in muscle tissue.......is what you would ingest......if cured or stored at proper temp....will not absorb visceral fluids......or not to turn your tummy......body fluids.......either from stomach contents or hide breakdown.......the taste your trying to achieve could be cultural......not one of our customs.....some meat in other customs/cultures is as you say cured or aged with the entire carcass intact.......to include intestines......woodcock in france at times is roasted whole......the whole bird.....with the brain cavity as a delicacy......not my speed.........
if you ask buck......he has the low down on aging meat......he ran a nice article just this past summer.......squirrel is a dark stringy meat on a good day.....i would get it cleaned and chilled as soon as possible.......squirrel meat in small sliced pieces.......i mean lots of pieces........can be excellent in a shake and bake mix then baked at low heat with mild spices.......try it with sliced almonds or shaved cashews in brown rice with some pinneaple sauce......
any critter with inards to me is not table fare......its in need of a good cleaning.....but so is my trackle box....... tw |