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  • While working this morning, I was called outside where a diamondback rattlesnake was curled up and in (defensive) attack mode. The excitement was fueled by the fact that our cat was just sitting and minding her own business about 3 feet away. While our attempts to get our cat Mattie to move didn't even phase her, they annoyed the snake as it's rattle grew louder and louder.

    In an effort to save our moron cat, we decided to go hunting and I pulled out our pellet gun. We went outside, took a couple of shots, and just about killed it. One to the lower belly and one right through the neck. After a few minutes of the snake loosing energy, we proceeded to utilize the guillotine (our axe) and removed it's head.

    Considering that I made a vow to eat anything I kill, it was time to prepare our dinner. I've outlined the steps we used in preparation of our rattlesnake.

    Step 1: Remove the head and rattle

    When I was younger, I remember killing and grilling a rattlesnake while working at a camp. We killed it, cut off the head then pulled the innards our like pulling your foot out of a sock. The most vivid part of the experience was one of the directors instructing us to cut the head off, at least 2 inches from where the head stops. This is to avoid the venom sacks which are just as dangerous when the sake is dead. This time, we chose a splitting maul we had nearby which did the trick with no effort. Following the beheading, we buried the head which was still striking, which Wikipedia calls a fang reflex. We later removed the rattle as a souvenir.

    Step 2: Clean the fella

    This was one of the more difficult parts of the process. We began by cutting the bottom of the snake where the waste orifice is towards the headless end. This was insane because the snake continued to squirm and whip around as we cut. The process opened up the snake where we cleaned the guy of his organs and other nasties. We made sure to scrape away any residual crap in there to make sure we had everything clean and ready.

    Step 3: Skin it

    One of the more exciting parts was the process of literally ripping off the scaly skin off the body. We literally pulled it right off, then made sure the body/meat was clean. We proceeded outside with the skin and some rock salt. We put the skin on a surface of salt to help dry it out. It'll be interesting to see what we come up with in terms of it's next use.

    Step 4: Bag it

    We took the cleaned fish and put it in a salt brine and put it in the fridge. We will later get it and prepare a marinade for it's cooking.

    Another story will be written on how we cooked it. I think wine will be involved as well.
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