Butchered Rattlesnake

How to butcher a rattlesnake...

Cut head off about 4 inches behind head.

Hang by tail just below rattles so that snake may bleed well.

With sharp knife , on belly side and beginning at head end , split skin entire length.

Starting with head end , separate skin from meat and peel upward to place where snake is tied - strip entrails from body of snake and dispose of.

Clip body of snake where it is tied and drop in fresh cold brine water.

Take down skin , salt well and roll with scales on outside - place in container with lid and freeze until ready to tan.

When body of snake has stopped crawling , remove and wash in fresh cold water , chop in lengths 3 or 4 inch long.

Place heads in covered container - do not use hands !.

Salt meat , then roll in flour.

Drop in hot oil until golden brown.

Serve hot.

Goes well with salad , green beans and creamed potatoes.

rattlesnake, salt, crisco cooking oil, flour, pepper