Copperheads: Those fangs are deadly even after you blow the head away. Not to be trifled with. I’m a mortal enemy of rattlesnakes. None of that live and let live stuff for me and rattlesnakes.
>>None of that live and let live stuff for me and rattlesnakes.<<
Fried Rattlesnake
1.For fresh snake meat, clean the snake well and cover it in buttermilk overnight.
2.Drain the snake from the buttermilk and cut into about 3 to 4-inch pieces.
3.In a medium bowl, combine the dry ingredients.
4.In a separate bowl, whisk together the milk and eggs.
5.Dip the snake pieces in the milk mixtures to coat well then dredge through the flour mixtures to generously coat. Repeat to double coat.
6.Heat about 2-inches deep of fry oil in a Dutch oven or deep fryer to 350 degrees Fry a few pieces of the snake at a time until golden brown.
7.Drain and let cool on a paper towel.
8.Serve with dipping sauce.
For the dipping sauce: Whisk together 2 tablespoons mayonnaise, 1 tablespoon honey and ½ teaspoon liquid smoke.
Very true! They can bite for a while even if the head is five feet away from the body.
My husband was working nights once. He called me at work to tell me that he shot a snake and wanted me to pry it’s mouth open when I got home to see if it had fangs.
Whatever! It’s a good thing I don’t always do what I’m told.
My horses pulverized the heads. No way they could bite. They were mush.
When we first bought this farm, it was grown up and had plenty of Copperheads. We let the “good” snakes stay around and 12 gauged the Copperheads. I haven’t seen one in a very long time, but the good snakes are pretty sassy. I’m sure there are some Copperheads but they avoid us.