Snakes have been prevalent this summer. Sightings include three copperheads, multiple ring necks, one water snake, and two rattle snakes. On one particular afternoon, the children spotted a rattlesnake close to staff lodging. After being called in for snake killing duty, the men came across another one on the trail; so that made two in one day.
Our oldest was thrilled with the opportunity to skin and clean the rattlesnakes. Who knew all those biology dissections we did the past school year would come in handy?!
After removing the innards and peeling off the skin, the meat was washed and cut into pieces.
After soaking overnight in salt water, the meat was dipped in an egg and milk mixture, then in cornmeal, and then fried in olive oil.
The finished product was similar texture to chicken, a bit chewy, with a very mild flavor.
Our supper included rattlesnake, Kentucky green beans, potatoes, and ham. Yum!
Our son made a necklace with the buttons which still make a rattling noise.
After soaking the skins in a glycerin and alcohol solution, he removed any remaining pieces of flesh. After coating the skins with a layer of glycerin and hanging them to dry, the skins are preserved. He plans to make a wallet out of the leather.