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First, let me say how helpful this site and the members have been.  You are an absolute weath of knowledge.  With that said, I had someone tell me that you can leave squirrel whole (skin and guts intact) for 2-4 days in temps between 36-50F and not only will it not go bad, but it will tenderize and cure the meat as well.  I took his advice and have two of them in the fridge right now in plastic bags.  But then I started wondering about the guts and am now concerned that the meat may have gone bad.  Any info on this one?

I have to agree with RandyMan.

The sooner you can remove the hide the better. Leaving the entrails is a sure way to taint the meat.

I have never been a believer in aging meat. Just my opinion. If prepared correctly, fresh Squirrel is delicious.

Here is a video on a Squirrel recipe for you to try.

.........meat........as in muscle tissue.......is what you would ingest......if cured or stored at proper temp....will not absorb visceral fluids......or not to turn your tummy......body fluids.......either from stomach contents or hide breakdown.......the taste your trying to achieve could be cultural......not one of our customs.....some meat in other customs/cultures is as you say cured or aged with the entire carcass intact.......to include intestines......woodcock in france at times is roasted whole......the whole bird.....with the brain cavity as a delicacy......not my speed.........

if you ask buck......he has the low down on aging meat......he ran a nice article just this past summer.......squirrel is a dark stringy meat on a good day.....i would get it cleaned and chilled as soon as possible.......squirrel meat in small sliced pieces.......i mean lots of pieces........can be excellent in a shake and bake mix then baked at low heat with mild spices.......try it  with sliced almonds or shaved cashews in brown rice with some pinneaple sauce......

any critter with inards to me is not table fare......its in need of a good cleaning.....but so is my trackle box.......tw