Ground squirrel meat is a delicacy enjoyed by the Alaska Native community. A 100-gram serving of ground squirrel meat contains 111 calories, making it a nutritious and flavorful addition to any meal.

Apart from its unique taste, ground squirrel meat is also packed with essential nutrients. It is an excellent source of protein, zinc, and iron, which are vital for maintaining a healthy immune system, building muscle, and facilitating oxygen transportation in the body.

In this article, we'll explore some practical tips and strategies for cooking and consuming ground squirrel meat, as well as its cultural and nutritional significance in the Alaska Native cuisine.

What is Ground Squirrel Meat?

Ground squirrel meat is the meat of small rodents native to the Alaskan tundra. It is a traditional food source for the indigenous communities in Alaska and is typically harvested during the summer and fall months. This meat is low in fat and high in protein, making it an excellent choice for those who want to maintain a balanced diet. While it may seem unusual to many people, ground squirrel meat is the Alaskan Native equivalent of beef or chicken in other parts of the country.

Nutritional Benefits of Ground Squirrel Meat

Ground squirrel meat is an excellent source of high-quality protein, vitamins, and minerals that are essential for maintaining optimal health. A 100-gram serving of ground squirrel meat contains a whopping 20 grams of protein, making it an excellent choice for athletes and fitness enthusiasts who need to build and repair muscle tissues. Additionally, ground squirrel meat is rich in iron, zinc, and vitamin B12, which are important for maintaining a healthy immune system, facilitating oxygen transport in the body, and supporting neurological function, respectively.

How to Cook Ground Squirrel Meat?

Ground squirrel meat can be cooked in a variety of ways, including grilling, baking, roasting, or frying. However, it is recommended that you cook the meat to an internal temperature of at least 160°F to kill any potential bacteria or parasites. Be sure to marinate the meat with your favorite spices and seasoning to enhance its flavor. Ground squirrel meat can be used in a variety of dishes, including stews, casseroles, and even spaghetti bolognese.

Ground Squirrel Meat vs Beef

While beef is a more popular meat choice in the US, ground squirrel meat has some unique advantages over beef. First, ground squirrel meat is much leaner than beef, meaning that it contains fewer calories and less fat. Additionally, ground squirrel meat is a more sustainable meat option, as it is harvested in the wild and does not require intensive farming practices like beef. However, beef is generally more widely available, and many people prefer its taste and texture over ground squirrel meat.

Health Risks Associated with Ground Squirrel Meat

While ground squirrel meat is generally safe to eat when cooked properly, there are some potential health risks associated with it. Ground squirrel meat may contain parasites or bacteria, such as Yersinia pestis, which can cause illnesses such as the bubonic plague. Additionally, consuming raw or undercooked ground squirrel meat can lead to foodborne illnesses. To avoid these risks, it is recommended that you cook ground squirrel meat to an internal temperature of at least 160°F and avoid consuming raw or undercooked meat.

Sustainability of Ground Squirrel Meat

Unlike beef or other commonly consumed meats, ground squirrel meat is a sustainable meat option. Ground squirrel populations are managed by the Alaska Department of Fish and Game to ensure that the harvesting of ground squirrels remains sustainable. Additionally, the traditional harvesting practices of Alaska Natives are based on principles of sustainability and respect for the environment, ensuring that the animal is utilized in its entirety, and no wastage occurs.

Cultural Significance of Ground Squirrel Meat in Alaska Native Cuisine

Ground squirrel meat has been a staple food in Alaska Native cuisine for centuries. It is not just a source of nutrition, but also reflects the cultural and spiritual practices of the indigenous communities in Alaska. During the summer hunting season, Alaskan Natives engage in communal squirrel hunts, where families come together to harvest and prepare ground squirrel meat for the winter months. The traditional harvesting practices of Alaska Natives also involve respecting the animal's spirit and using all parts of the animal, including the skin and bones, for various purposes.

Availability of Ground Squirrel Meat

Ground squirrel meat is not commonly available in grocery stores or restaurants outside of Alaska. However, if you're interested in trying this unique meat, you can find it at specialty meat markets or order it online from Alaskan meat suppliers. Alternatively, if you happen to be in Alaska, you can try ground squirrel meat at local restaurants that serve traditional Alaskan Native cuisine.

Storage and Shelf-life of Ground Squirrel Meat

Ground squirrel meat should be stored in the refrigerator or freezer to prevent spoilage. Fresh ground squirrel meat can be stored in the refrigerator for up to three days, while frozen meat can last up to six months. When storing ground squirrel meat, be sure to keep it in an airtight container or vacuum-sealed bag to prevent freezer burn.

Ways to Incorporate Ground Squirrel Meat in Your Diet

If you're interested in incorporating ground squirrel meat into your diet, there are several ways to do so. Here are a few ideas: 1. Use ground squirrel meat to substitute beef or chicken in your favorite recipes, such as meatloaf or tacos. 2. Add ground squirrel meat to stews, soups, or casseroles to enhance their flavor and nutritional value.