From another list...

Definitely not kosher!

Rattlesnake

Skin & clean snake.

With a sharp knife, cut the belly open down to the tail end
(where the rattles are).

Coil the snake into a pot of 2 cans of boiling beer for 3 to 4 minutes.

When it's cool enough to handle, scratch a little space between the
vertabre and the meat, so you can hold onto both of them, and pull them
apart (just like a zipper...)

The vertabrae make nice hat bands or necklaces when sun dried.

Cut across the snake in 1/2 inch cuts, the full length.
Serve cold, with a spicy cocktail sauce.
It looks like, AND tastes like, boiled shrimp.....