A reminder, that snakes are coated with Salmonella slime, so first gave it a nice, long soak in a salt water brine. Skin it (just like a fish), and inspect the meat. A four foot snake has a lot of meat clinging to his bony skeleton.
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Cut about 1/3 of the way down the belly plate and pull the skin down towards the anal vent.
Parboil as is or cut into 5 inch sections, adding only salt.
Remove meat from bone
Serve over hot cooked rice.