The Last Word on “The Rhyme”

0
227

It never fails. There isn’t one type of snake that doesn’t have some kind of misconception or urban legend attached to it. Perhaps no other species of snake causes as much chaos and hurt feelings as the coralsnake, and “the rhyme” that is forever attached to them.

The Coralsnakes

The coralsnakes covered in this article are the 65 recognized species of New World coralsnakes in three genera (Leptomicrurus, Micruroides, and Micrurus), most notably the three U.S. species ; Eastern Coralsnake (Micrurus fulvius), Texas Coralsnake (Micrurus tener), and Arizona Coralsnake (Micruroides euryxanthus). These three snakes are clad in red, yellow, and black rings (sometimes red, white, and black in the Arizona coral). Coralsnakes are venomous Elapids and many species are considered medically significant.

Eastern Coralsnake (Micrurus fulvius)
Arizona Coralsnake (Micruroides euryxanthus)

Coralsnakes have powerful neurotoxic venom that is often mixed with other venom types. This venom alters the normal activity of the nervous system in such a way as to cause permanent or irreversible damage to nervous tissue. Most coralsnakes are secretive and rarely seen, spending much of their time under loose soil and leaf litter where they hunt other reptiles. Bites from these snakes are generally uncommon due to their secretive nature and reluctance to bite. This being said, these snakes should never be handled and a coralsnake bite is a serious medical emergency and prompt treatment is the only course of action that should be taken.

The Rhyme

Now that we have a little background on coralsnakes we can move on to the fun part. Somewhere along the way, someone came up with a rhyme to differentiate venomous coralsnakes and non-venomous species which appear similar, such as the Scarlet Kingsnake (Lampropeltis elapsoides). The rhyme goes “Red touches black, venom lack. Red touches yellow, kill a fellow”. There are a few other variation of this rhyme, but the idea behind it is to identify these snakes by the color of their banding. Several species of non-venomous snake in the U.S. have alternating red, black, and yellow banding and have historically caused confusion.

See also  A Buyers Guide to the Best AR 15 Magazines
29683614 1617446188399801 2172675600005397554 n The Last Word on “The Rhyme”
Scarlet Kingsnake (Lampropeltis elapsoides)
Chihuahuan Mountain Kingsnake (Lampropeltis pyromelana knoblocki)

The Controversy

In this section we will cover some of the controversies surrounding the rhyme, and I will then summarize everything at the end of this article. “The Rhyme” has been ingrained into popular lore for several decades to the point where it has become the “end all” identification technique for many people. The truth is that, in the United States, the rhyme is not as bad as some people would have you believe. At a quick glance it can be used as a tool to separate a harmless species from a potentially venomous coralsnake. Indeed, for the most part, the red and black DO touch on the non-venomous species, and the red and yellow DO touch on the venomous coralsnakes.

The first controversy is that sometimes (rarely) a snake will be found that does not look like the field guide photo. These snakes are called “aberrant” and they often have markings and colors that are different – sometimes extremely different – from the “normal” version of the species.

1457691 10153440821075307 1271828439 n The Last Word on “The Rhyme”
Aberrant Eastern Coralsnake

The argument is that the rhyme is unreliable because of the chance of coming across one of these aberrant individuals, confusing the average person, and possibly resulting in a venomous bite.

The second controversy is the existence of a snake native to the southwestern U.S., the Shovel-nosed Snakes (Chionactis sp.) These small, harmless snakes do have red and yellow bands touching, which may cause confusion and could result in these snakes being killed.

Organ Pipe Shovel-nosed Snake (Chionactis palarostris)

The third controversy is that the rhyme is often misquoted and mixed up which could cause someone to mistake a coralsnake for a non-venomous species.

See also  3/27/23 New TRUMAN LAKE RECORD Crappie???

The fourth, most dangerous, and 100% accurate argument is that the rhyme is only reliable when in reference to coralsnakes native to the United States. Once we enter Mexico and down through South America, we encounter dozens of coralsnake species which do not follow any rules or rhymes. To add to the confusion there are also dozens of coralsnake “mimics” in Central and South America and Mexico. These range from non-venomous species to rear-fanged and venomous species.

full 1 The Last Word on “The Rhyme”
Ornate Coralsnake (Micrurus ornatissimus)
Aquatic Coralsnake (Micrurus surinamensis)

The Final Word

Somewhere along the line the rhyme has been taken out of context and is being used as a stand-alone technique for identifying the snakes covered in this article. That, in my opinion, is the main problem. Accurately identifying snakes takes time and experience, and no one should be relying on ONE technique to identify snakes (such as the rhyme) ; instead, we must use several techniques and features as a WHOLE to identify snakes, such as body shape, head shape, pattern, behavior, and location. Perhaps most important, if you are uncertain about the identity of a snake, simply leave it alone and maintain a safe distance. This will keep you safe in the slim chance you have encountered an aberrant coralsnake.

Coralsnakes are shy and are not looking to bite or attack humans! They just want to be left alone like any other wild animal and can be safely observed as they go about their business.

Here are the main bullet points to keep in mind!

  • The rhyme can be used only in conjunction with other features to identify snakes.
  • The rhyme is only to be used in reference to coralsnakes native to the United States.
  • When in doubt do not touch or handle a snake you cannot reliably identify!
See also  How To Smoke Wild Boar Meat There are many different opinions on how to properly smoke meat. This is what has worked in my experience, but there are certainly other successful methods. Experiment and have fun.Working muscles (shoulders, ribs and legs) benefit most from long slow cooking methods like smoking or braising.The basic issues to control when smoking meat are:1. Maintain a low cooking temperature2. Maximize moisture retention in the meat.Low Cooking TemperatureI keep my cooking temperature around 200°F - 225°F. The goal is to slowly raise the internal temperature of the meat to 180°F and then hold it there for about an hour. “Slow and low” is the mantra. Cooking time will be about 1.5 – 2 hours per pound of meat, but can vary based on thickness and whether or not it’s bone-in or bone-out.Many recipes will tell you to pull the meat when it reaches an internal temperature of 190°F or even 200°F. That advice works because it takes about an hour for a modest size piece of meat to increase from 180°F to 190°F. I would not recommend going much higher than that for very long because you begin to lose moisture in the form of steam.Lower cooking temperatures of 180°F - 200°F can be used to great success, but the cooking time will be much longer. Cooking at temperatures above 250°F is not recommended because the meat cooks too quickly causing increased moisture loss and does not allow ample time for the collagen to break down (it makes for dry, tough meat).Why 180°F internal temperature?Meat contains muscle fibers and connective tissue (collagen). It is the collagen that makes the working cuts “tough and chewy” when not properly cooked. Collagen does not break down into liquid gelatin until it reaches 180°F. You must break down that collagen by getting the internal temperature to at least 180°F and stay there for about 1 hour. Once you’ve broken down the collagen you will have fork tender meat.Moisture RetentionMoisture retention is especially important when smoking wild game meats because they are typically much leaner than other meats.Brining   – Moisture can be added to the meat prior to cooking by brining it. Moisture will still cook out of your meat, but since you’re starting with more moisture the end result will be juicier. A basic brine recipe is 1 cup of table salt per 1 gallon of water. Subtle flavorings can be infused into the meat by including sugar (1/2 cup per 1 gallon of water), garlic cloves, onions, bay leaves, peppercorns, herbs, or just about anything else. However, the primary purpose of brining is to increase the moisture content of the meat prior to cooking. Stir the salt into the water until it dissolves. For large quantities it may be necessary to heat the water to make the salt dissolve. (If you do heat the brine it must be cooled off again prior to adding the meat.) Add the meat and allow it soak for several hours in the refrigerator. For shoulders and legs (2 - 6 lb pieces) soaking overnight is just right. When the soak is finished remove the meat from the brine, briefly rinse it under cold water and then pat dry. Add your rub/spices and you’re ready to cook.Injecting   – Some inject their meat with liquid and spices prior to cooking. Like brining, this increases the moisture content prior to cooking so there will be more moisture left in the meat when it is finished.Basting   – Basting is done by periodically coating the meat with liquid to add moisture and flavor as it cooks. Just about any liquid will do as long as it is low in sugar. Sugar burns quickly so only add glazes and BBQ sauces (which are loaded with sugar) during the last 20 minutes of cooking and only long enough from them to firm up.Barding   – Covering the meat with fatty bacon or other fats while it cooks is another technique. This is typically used on very lean meats that lack sufficient natural fat so the bacon acts as a substitute. This is a great way to add fat and moisture during the cooking process, but I also find that you end up tasting bacon more than the meat.Wrapping   – Once the meat has smoked for a few hours and absorbed a sufficient quantity of smoke flavor the meat can be tightly wrapped in foil. This wrap will reduce moisture evaporation into the open air and keep the juices close to the meat (acting more like a braise than BBQ). It’s also a great way to capture the juices for use in a sauce. If you want a crispy exterior (a “bark”) then don’t use a foil wrap and cook a little longer. If you want some insurance on getting a tender, moist final product then use the wrap.Smoke and WoodWood Choice   – Just about any hardwood will do. Oak and hickory are some of the most popular and most commonly available. Mesquite, maple and fruitwoods can add a sweetness to the meat, but don’t overdo it. Herb woods like basil, rosemary and thyme can be used in small quantities to add a deeper flavor profile. Avoid softwoods (evergreen trees) because the high resin levels will give your meat an unpleasant taste.Smoke Ring   – The “smoke ring” is a reddish/pink coloration just under the surface of the meat. It’s formed by a chemical reaction between the nitrogen dioxide in the smoke and the myoglobin in meat (which creates nitric acid and colors the meat). A good smoke ring is prized in BBQ because it usually indicates that the meat was successfully cooked slowly at a low temperature. The smoke ring gradually forms until the meat (just under the surface) reaches 140°F, then the formation stops. The thickness of your smoke ring depends on how long it takes for the meat to reach this temperature. Knowing how a smoke ring forms gives us two practical applications:1. To maximize your smoke ring take the meat directly from the refrigerator to the cooker. Conventional wisdom instructs you to bring the meat to room temperature before cooking, but starting straight from a cooler temperature will give your meat more time to develop a smoke ring.2. Since smoke ring formation stops at 140°F you only need to worry about generating smoke for the first 4 hours of cooking (roughly). After that the meat will not be absorbing any more smoke flavor or coloring. After 4 hours, just concentrate on keeping a steady low temperature until the meat is done.The Oven OptionNot everyone is blessed with the time, space, and/or patience to play with a smoker. Take heart - you can still get good results with an oven.Heat your oven to 200°F - 225°F. Wrap the meat in foil. Put it in the oven until done as described above. About 1.5 - 2 hours per pound.If you want smoke flavor use your smoker/BBQ pit for the first 1 - 2 hours to infuse some smoke flavor into the meat. Then finish the cooking in the oven. If you don't have a smoker or don't want to bother with it - skip this step. It will still be good. Written by Chris Hughes Filed under cooking,  cooking tips,  learn,  recipe,  smoke,  wild boar Tweet

Thanks for reading!