When skinning a squirrel it is inevitable that little hairs will get stuck to the meat because there is a thin gelatinous/fatty layer covering it that makes it impossible to wash off. So you just figure that it is cooked, so what's it gonna hurt?
Kinda like wild mushrooms. They cook much better if you keep them dry. Just brush as much of the dirt off as you can. The rest is seasoning.
I love scrapple and that has lots of pig parts in it, including skin, so on occassion you get a few hairs. It doesnt hurt you. And tastes great.