...Mitte November wird es ein Wochenende für Sicherheitskräfte in Köln geben🤙🏻
➡️Tag1: Schutz der Kurz- und Langwaffe
➡️Tag2: Kontroll- und Festlegetechniken aus verschiedenen Blickwinkeln
🔜weitere Informationen folgen...
Processing a snake
This is a garder snake. (Non-poisonous) Cut the head off. (If poisonous or unsure, cut 2" of neck off with the head. This will remove and bypass any poison sacks.) You should be ready to cook soon as possible because snake meat spoils quickly, especially in the heat.
At the neck wound peel the skin back and the downward like removing a sock. It will most likely come off in one sleeve. On a larger snake you can turn inside out and smoke it. Then you can make things like a waterskin.
The guts run basically the whole length of the body. (From the neck to the cloaca. Peel the organs at the top of the neck and pull slowly down. They come out easily in one piece. (Utilize as bait)
You can make a stew to get the most nutrients. Or you can roast it over the fire on a stake. Run a pointed stake through the neck ribs and wrap the snake around the stake. You can weave the lower body back up and pass the tail back under and through, securing it for cooking. Cook to your to liking, but I would suggest cooking it thoroughly.
There is not a lot of meat on a snake. (Obviously size matters with this assessment) Basically all the meat are around the vertebrae and thin-walled ribs on a snake. The easiest way I found to eat a thin 2' garder is to place your top teeth above the vertebrae and the lower teeth below the vertebrae, with a set of ribs in the mouth, and pull out perpendicularly, striping all the meat along the way. A thick snake with more girth you would likely be better off eating the backstrap first. (Meat at the spine)
Leftovers can be used as trap bait.
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