Squirrel season is probably my favorite season next to turkey. Here, the season is longer than any other season we have. I think part of it is just the amount of time being able to spend outdoors and as it goes through the rest of summer, fall, and winter, I get to experience the changes in nature first hand. Anyway, I thought it would be interesting to start a thread discussing anything you've experienced, techniques you've learned, ammo you prefer, recipes, or any other tidbits of wisdom you have pertaining to squirrel hunting.
Something kind of different, unfortunately I don't have picks as it happened so quickly, but I had a fox squirrel scolding me on a branch a couple of days ago and I was easing up for the shot and out of nowhere a hawk or owl took him right off the branch. It was pretty neat to see.
Recipe: this is from my friend Bill and is about as good as it gets imo. I have altered it a bit as I soak the legs in buttermilk for several hours before proceeding but preheat the oven to around 225. Get some oil, grease, bacon fat or whatever heating in a pan. Salt, pepper, flour the pieces and just brown them in the oil, not enough to cook them, just brown and then pop them into the oven in a covered dish or baking sheet covered in aluminum foil with just a slight bit of water in the bottom and cook for about 1.5 hours.
Ammo: I've tried shorts and subsonic to keep the noise down, but found my ranges and accuracy limited. The bulk packs are fine, but it does suck when you go to shoot and get a dud. CCI quikshoks are the best squirrel stopping .22 round I've used, but make quite a mess on headshots. The CCI velocitors and mini-mags are what I use, but they are loud compared to standard velocity rounds.
Something kind of different, unfortunately I don't have picks as it happened so quickly, but I had a fox squirrel scolding me on a branch a couple of days ago and I was easing up for the shot and out of nowhere a hawk or owl took him right off the branch. It was pretty neat to see.
Recipe: this is from my friend Bill and is about as good as it gets imo. I have altered it a bit as I soak the legs in buttermilk for several hours before proceeding but preheat the oven to around 225. Get some oil, grease, bacon fat or whatever heating in a pan. Salt, pepper, flour the pieces and just brown them in the oil, not enough to cook them, just brown and then pop them into the oven in a covered dish or baking sheet covered in aluminum foil with just a slight bit of water in the bottom and cook for about 1.5 hours.
Ammo: I've tried shorts and subsonic to keep the noise down, but found my ranges and accuracy limited. The bulk packs are fine, but it does suck when you go to shoot and get a dud. CCI quikshoks are the best squirrel stopping .22 round I've used, but make quite a mess on headshots. The CCI velocitors and mini-mags are what I use, but they are loud compared to standard velocity rounds.