How to Prepare Snapping Turtle
Snapping turtle is a rare, typically Southern U.S. delicacy for those who know how to prepare it correctly. Underneath the snapping turtle's gnarled and spiky exterior lies a viable source of meat, and these creatures are common enough that most states allow harvesting with a simple fishing license. The idea of the turtle shell may lead some to think preparing snapping turtles is difficult, but in fact, it just takes a little know how and a sharp knife. Does this Spark an idea?
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Instructions
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Clean the turtle thoroughly before proceeding. Turtles live in muddy environments and there will be a lot of dirt and debris caught in the folds of excess skin. If you have caught one live, it is a good idea to keep the turtle alive for a few days in frequently changed clean water until all of the dirt has been washed away.
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Remove the head with a sharp knife. Hang the turtle by the tail overnight to allow the blood to drain out.
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Use the fillet knife to gently sever the skin from the shell around the fore and hind legs. Enlist the help of a partner, with each of you grabbing this skin at either end of the turtle. Pull firmly until the skin is removed from the legs.
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4
Flip the turtle over on its back, making sure to stabilize it before proceeding. Take the chisel and position it over the breast plate, then use the hammer to drive the chisel through. Once the breast plate is cracked, open the turtle up and remove the entrails. Use a hose to wash the body cavity thoroughly.
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Use the fillet knife again, this time separating the skin from the shell all the way around. The turtle should slowly pull away from the shell, which can be discarded.
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Boil the carcass for five minutes, then remove the remaining skin from the body. At this point, the meat can be filleted away from the bone structure to produce large hunks of meat for use in any recipe you desire.
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