2-4 Squirrels, cut into pieces
1 c. water
1 c. red wine
1/4 c. salt
4 tbsp. sugar
1/4 tsp. pepper
1 tsp. minced garlic
1 tbsp. monosodium glutamate

Marinate squirrel pieces in mixture of rest of above ingredients for 12 to 16 hours in non-metal container. If the squirrels are not covered, mix up more brine. After marinating, drain squirrel pieces on paper toweling. Place on cookie sheet to air dry for 1 to 2 hours.

Place pieces on oiled racks in electric smoker for 2 hours (2 pans of sawdust). Finish the squirrel in 225 degree oven, basting twice with butter for 2 hours. (I often make a pate out of smoked squirrel by grinding the boneless meat, mixing with an equal amount of softened butter and moistening with 1 to 2 tablespoons of brandy. Serve with crackers.)