VIDEO HERE (23 minutes)
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He does a couple things differently than I did when I ate a lot of squirrel in Georgia.
I've always skinned my squirrels by making a horizontal slit about halfway up the back, then inserting my index and bird fingers into the slit and pulling apart.
Squirrels are pretty hard to skin, though - nothing like a rabbit.
As far as aging goes..... I just put the squirrel into a pan after I've skinned and gutted it, cover it with milk, and let it sit in the refrigerator overnight. That takes the gaminess right out of the meat and it's ready to cook and serve.
