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.
- rattlesnake (approximately 4 feet or larger)
How to Make Rattlesnake
- 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.