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Step 6Trim connective tissue
Next step: preparing to peel the snake skin off the body.
There's quite a bit of connective tissue working against you, as snakes generally like their muscles to stay tightly attached to their skins. We want to remedy that situation.
Grab a small sharp knife, again non-serrated, and carefully work under the skin near the head. Cut through the threads connecting the muscles and skin, being sure not to puncture the gorgeous skin. Work from the stomach around towards the back, tugging the skin away as you go to expose more fascia. Continue until you've got a good couple of inches clear near the head.
I used a pocket knife; a paring knife would work just as well.
There's quite a bit of connective tissue working against you, as snakes generally like their muscles to stay tightly attached to their skins. We want to remedy that situation.
Grab a small sharp knife, again non-serrated, and carefully work under the skin near the head. Cut through the threads connecting the muscles and skin, being sure not to puncture the gorgeous skin. Work from the stomach around towards the back, tugging the skin away as you go to expose more fascia. Continue until you've got a good couple of inches clear near the head.
I used a pocket knife; a paring knife would work just as well.
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"Discard internal organs, which may carry salmonella.
Reptiles can be cooked in their skins. Large snakes can be chopped into steaks and provide useful skins. To prepare a snake, cut off head well down, behind poison sacs; open vent to neck keeping blade outwards, to avoid piercing innards, which will fall clear. Skewer to suspend and ease of skin towards tail."
The final phrase (yes, "of", not "off" - a typo probably) reminds me of skinning fish: Skewer through head or back, and peel the skin off... Otherwise, if the snake is roasted, the skin should peel off easier. Anyone for a BBQ?