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Originally posted by realboogyman
Cut-off the snake's head and neck about 3-inches downfrom the head, clean it with a knife.
Cut the snake lengthwise up the middle and remove the insides. Rinse and clean the inside of the snake.
Remove the skin. Start where the neck was and slowly peel back.
Remove the tenderloins of the snake. You do this by laying the snake belly down (like you would filet a fish), cutting the meat away from the reptile’s back and ribs.
Put the meat in a bowl of fresh water with about a tbsp. of salt. Let this soak until you are ready to cook. Once you are ready to cook, place a beaten egg, salt, pepper into the bowl. Mix it up and let the reptile sit. Once satisfied, dip the saturated snake into flour. The snake is ready to be fried. season to your taste
Originally posted by Anuubis
Originally posted by realboogyman
Cut-off the snake's head and neck about 3-inches downfrom the head, clean it with a knife.
Cut the snake lengthwise up the middle and remove the insides. Rinse and clean the inside of the snake.
Remove the skin. Start where the neck was and slowly peel back.
Remove the tenderloins of the snake. You do this by laying the snake belly down (like you would filet a fish), cutting the meat away from the reptile’s back and ribs.
Put the meat in a bowl of fresh water with about a tbsp. of salt. Let this soak until you are ready to cook. Once you are ready to cook, place a beaten egg, salt, pepper into the bowl. Mix it up and let the reptile sit. Once satisfied, dip the saturated snake into flour. The snake is ready to be fried. season to your taste
You don't have to cut three inches off of smaller snakes and you want to cut more off bigger ones. That only goes for poisones snakes such as ratlers and coral snakes. Be careful with cotton mouths. Just keep in mind that you need to cut off about the same length as the head is long. And soaking them in saltwater is just a taste issue.