rattlesnake?

Exodus · Joined: 29 Jul 2012 Posts: 3

I was just curious...has anyone ever cured rattlesnake bacon, or sausage?

since rattlesnake is very lean, do you need to add fat?

Just curious...and yes I eat rattlesnake Very Happy don't know what your missin

something else I was wondering of is rattlerchetta

Tom C · Posted: Jul 29 2012 Post subject:

It's been a long time since I tasted it but If memory serves its a white meat like rabbit, chicken or pork. I would add some fat for sure.
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Exodus · Joined: 29 Jul 2012 Posts: 3

Well tom, I find rattlesnake to be light, chewy, with a delicate texture that resembles chicken. To many people rattlesnake does taste like chicken. To me it’s like chicken, but yet nothing like it. I’d say the best way to describe it is a mix between alligator tail, quail, pork and frogs legs all rolled into one.

My main question now is how would a bacon or rattlerchetta work. It's not fatty like a streaky bacon...or back bacon...does that render it unfit for bacon/chetta? Just a thought...

Mish · Posted: Jul 30 2012 Post subject:

Welcome to the ring!

I would go the sausage route so you can add some fat and keep moisture while cooking. I imagine it would be rather tought to debone it well enough to get something usable for bacon. JM2C
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Exodus · Joined: 29 Jul 2012 Posts: 3