Cut head off about 4 inches behind head. Hang by tail just below rattles so that snake may bleed well. Using a 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 (either cover container or be sure to stand by it because the snake will crawl out of 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.

NOTE: Be sure to dispose of head immediately as they can bite for several hours. Place heads in covered container. DO NOT HANDLE WITH BARE HANDS!

RATTLESNAKE STEAK:

2 to 4 foot rattlesnakes, dressed and chopped
Salt
2 c. Crisco oil, very hot
1 c. flour
Pepper, optional

Salt meat, then roll in flour. Drop in hot oil until golden brown. Serve hot.

Serves 4.

Goes well with salad, green beans and creamed potatoes.