Content

• Steps
• Method 1 of 4: Washing and Soaking
• Method 2 of 4: Salting
• Method 3 of 4: Rinse triple
• Method 4 of 4: Browning
• Tips
• Warnings
• What do you need

To meet the requirements of Jewish dietetics, meat and poultry must be cooked in a special way that makes the flesh kosher, that is, acceptable for cooking and eating. The blood should be drained with water and salt, or cooked. Although the process of koshering (or kashering) meat and poultry is fairly straightforward, it will take time and follow protocol to make the product suitable for Jewish cuisine.

Steps

Method 1 of 4: Washing and Soaking

1. 1 Wash meat or poultry so that no blood remains on the surface. The blood will be dried in the salting process to make it kosher. Remove any clots before washing.
2. 2 Soak the meat in room temperature water for at least an hour. Food that soaks for 24 hours or more is not considered kosher.
   • If desired, cut the meat into small pieces after soaking.

Method 2 of 4: Salting

1. 1 Rinse the meat again after soaking. The water in which it was soaked can be used. Examine the meat for blood residues.
2. 2 Turn off the water and leave the pulp on a pickling board to dry out. Maintain balance, the product should be moist enough for the salt to adhere but not dissolve from excess liquid.
3. 3 Salt the carcass on all sides, top, bottom and sides, with coarse salt. There should be enough salt for the blood to absorb it, but not more.
4. 4 Leave the meat on the board for at least an hour. Let the blood drain into the tub or basin. Meat should not be salted for more than 12 hours as it may not become kosher.
   • To leave it longer than 12 hours, consult a rabbi.

Method 3 of 4: Rinse triple

1. 1 Rinse the meat three times after salting.
   • In the first rinse, you rinse the meat under running water and remove the salt. Turn the meat over to wash off all sides.
   • The second and third times you can rinse it in a bowl of clean water, pouring new water both times. Pour water into a bowl before placing the meat in it. But you can also wash it under running water all three times.

Method 4 of 4: Browning

1. 1 You can also make meat kosher by frying it.
   • Wash meat or poultry.
   • Salt it.
   • Fry the pulp over an open fire until half cooked, until a crust forms on it. Let the dripping juice collect in the saucepan. The grill and utensils may only be used for kosher meat.
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Tips

• Kosher your meat in a well-lit area to ensure you see any blood residue and discoloration.
• The equipment used in the process should only serve this purpose. This includes a knife, a pickling board, and a bowl.
• Kosher the bones in the same way as for meat - washing, soaking and salting - and at the same time with the pulp.
• When salting several types of meats, consult your rabbi for how to arrange the carcasses on the board. Chicken has less blood than beef, so consultation is needed to know how to combine chicken, beef, or other meats.

Warnings

• When the meat is on the pickling board, make sure that nothing obstructs the blood flow. If space is tight, place the pieces on top of each other.

What do you need

• Knife
• Water
• Soaking bowl
• Coarse salt
• Pickling board
• Bath or basin for collecting blood
• Grill
• Blood pot