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To comply with Jewish dietary requirements , meat and fowl must be prepared in a special way to make the flesh kosher and acceptable for cooking and eating. Blood must be drawn out with water and salt or broiled out. Though the process of koshering (or kashering) meat and fowl is fairly simple, it requires time, and the protocol must be followed exactly to make the meat fit for Jewish kitchens.
Steps
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Wash the meat or fowl thoroughly to remove any visible blood. Blood will be drained from meat in the salting process to make it kosher. Before washing the meat, cut out any clots.
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Soak the meat in water at room temperature for at least a half hour. Meat left to soak for 24 hours or more becomes non-kosher. [1] X Trustworthy Source Chabad.org Online resource for information related to Chabad-Lubavitch and Jewish culture Go to source
- If you like, cut the meat into smaller pieces after soaking.
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Wash the meat with water again before salting. It is okay to use the water in which you soaked the meat. Inspect the meat to make certain there is no visible blood. [2] X Research source
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Shake off the water and allow the meat to sit on the salting board to allow excess water to dry. Keep the meat damp enough so salt sticks to it but not so wet the salt dissolves easily. [3] X Research source
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Salt the meat thoroughly -- top, bottom and sides -- with coarse salt. Do not put so much salt on the meat that blood cannot drain out.
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Allow the meat or fowl to sit on the salting board for at least an hour. Allow the blood to drain into a tub or basin. Do not allow the meat to be salted for more than 12 hours as this may make the meat unkosher. [4] X Research source
- If you leave salt on the meat for more than 12 hours, consult a rabbi as to whether the meat is still kosher.
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You may also kosher meat by broiling. [6] X Research source
- Wash the meat or fowl.
- Salt the meat or fowl.
- Cook the meat on an open grill over flames until a crust forms and the meat is half done. Allow drippings to collect in a pan. The grill and pan must be used only for kashering meat.
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Finished.
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Community Q&A
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QuestionWhen kashering meat with salt, is 100% of the blood removed from chicken meat?Biplob28Community AnswerYes. Meat and fowl must be prepared in a special way to make the flesh kosher and acceptable for cooking and eating. Blood must be drawn out with water and salt, or broiled out. Though the process of koshering (or kashering) meat and fowl is fairly simple, it requires time, and the protocol must be followed exactly to make the meat fit for Jewish kitchens.
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QuestionIs all kosher salt used for koshering meat non-iodized?Biplob28Community AnswerYes! Salt is a mineral, and as such, pure salt is always kosher. Some brands of salt have a kosher symbol on the package, and that way you know that a reliable kosher certification agency is checking to make sure that nothing else gets mixed in to the salt.
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Tips
- Dedicate the equipment you use to kasher meat just for that purpose. The knife, salting board and basin should be used only for kashering.Thanks
- While koshering meat, work in a well-lighted area so you are sure to see any blood or discolorations.Thanks
- If you're salting more than one type of meat at a time, consult with a rabbi as to how to place the meats or fowl on the salting board when draining the blood. Chicken has less blood than beef, so consult a rabbi as to how to salt chicken and beef or other meat combinations together.Thanks
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Warnings
- When the meat is on the salting board, make sure nothing impedes the flow of blood off the board and away from the meat. If necessary to make room, you may place cuts of meat on top of each other as long as blood does not collect.Thanks
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Things You'll Need
- Knife
- Water
- Soaking basin
- Coarse salt
- Salting board
- Tub or basin to catch blood
- Grill
- Pan to catch blood
References
- ↑ https://www.chabad.org/library/article_cdo/aid/82678/jewish/Koshering-Meat.htm
- ↑ https://www.myjewishlearning.com/article/making-meat-kosher-between-slaughtering-and-cooking/
- ↑ https://www.myjewishlearning.com/article/making-meat-kosher-between-slaughtering-and-cooking/
- ↑ https://www.growandbehold.com/blog/making-kosher-meat/
- ↑ https://www.chabad.org/library/article_cdo/aid/82815/jewish/Koshering-Liver.htm
- ↑ https://www.star-k.org/articles/articles/1133/kashering-liver/
About This Article
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Reader Success Stories
- "Helped very much! I was told to do the procedure 3 times, so I was salting 3 times, too! I threw out a lot of meat! I would love to know how to kosher chicken and turkey, as I go into every surface and remove the veins. I don't have much meat left." ..." more
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"Helped very much! I was told to do the procedure 3 times, so I was salting 3 times, too! I threw out a lot of meat! I would love to know how to kosher chicken and turkey, as I go into every surface and remove the veins. I don't have much meat left."
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"I am not Jewish, but I do respect the blood issue. That having been said, I first tried Kosherizing a turkey. It really turned out terrific! I have prepared my turkey that way ever since. It does take extra time, but for me, the results are well worth it."
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"I'm trying to learn to kosher, and this was so easy to understand. Thank you."
"It confirmed what I already knew and have been doing, so thank you."
"Reminded me how to kosher chicken."
