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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- rattlesnake (approximately 4 feet or larger)
1Remove the head and soak the snake covered in a salt water brine for at least 2 hours or more.
Cut about 1/3 of the way down the belly plate and pull the skin down towards the anal vent.
2Pull entrails out and cut into the front of the vent.
Parboil as is or cut into 5 inch sections, adding only salt.
3When meat will pull from bone (approximately 10 minutes), drain.
Remove meat from bone
Serve over hot cooked rice.