I hope the guy skinned them for you because a squirrel that has been dead a few hours is a real pita to pull the britches off of. I've ate squirrel for decades and love the taste but hate skinning them. They do not taste like anything else I've ever ate,esp chicken,not even close. It is very important to know if it's less than or over 1 year old. There is no difference in taste,just toughness of meat. If it has already been skinned,it is very difficult to tell the difference other than less than 6 months old is noticably smaller. If female has suckled young,consider her old. Males with balls covered in hair same color and texture of belly is young. An older male's ball sac is nearly hairless and black skinned. If your method of cooking doesn't involve boiling,boil old meat before proceeding. A simple way is making dumplings same as chicken. The most fool proof I've found is boil meat tender,season with salt and pepper then dump in saltine crackers and simmer 15 additional minutes. My favorite is young pieces rolled in seasoned flower then browned in oil over low heat under lid. As with any food,it can be a matter of opinion but 90% of people I grew up with agree squirrel isn't at it's best when smoked. Not that squirrel taste's like liver but if you have ate smoked beef liver you get the idea. Older people or those with dulled taste love it smoked.
