Preparation of snapping turtle meat is essential to enjoying the wonderful taste of the turtle meat. The first thing to do is clean all mud and dirt from dead turtle. After the turtle as clean as possible, it is now time to cut off the head and toes.Next step is to place the turtle breast side up on a slab of wood. Pound a spike nail into the breast bone of the turtle. Make sure the turtle is secure before going to next step.
To skin the turtle, using a sharp knife, start near a front leg and then go to next leg, separating the two pieces at the neck. Pull skin off each leg, easier if two people work one at each end and pulling against one another.
Use same procedure on hind legs and tail. Then remove the spike and entrails from the breast bone.
With a hatchet or clever, chop along tenderloin on each side and trim the shell loose. Trim water fat and discard.
Rinse. Meat is now ready to cook.
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