To comply with Jewish dietary rules (Kasherut), it is necessary to treat red meat and poultry in such a way as to make them kosher (or kosher) and compatible with cooking and consumption. The blood must be eliminated with water and salt or with the grill. Although the procedure for making meat kosher is quite simple, it takes time, and must be followed to the letter if the meat is to become suitable for a Jewish table.
Steps
Method 1 of 4: Washing and Soaking in Water
Step 1. Wash the meat thoroughly to remove all visible blood
The blood will drain from the meat during the salting process, making it kosher. Before washing the meat, remove any clots.
Step 2. Soak the meat in room temperature water for at least half an hour
Meat left to soak for more than 24 hours is no longer kosher.
If you prefer, cut the meat into smaller pieces after soaking
Method 2 of 4: Salting
Step 1. Before salting, wash the meat again with water
It's also okay to use the same water you soaked the meat in. Check carefully that there is no visible blood in the flesh.
Step 2. Shake off the water and let the meat sit on the cutting board to dry any remaining water
Keep the meat moist enough to allow the salt to stick, but not so much that the salt will melt.
Step 3. Salt the meat carefully over the entire surface (top, bottom and side) with coarse salt
Do not add too much salt, so as not to risk that the blood cannot drain.
Step 4. Let the meat rest on the cutting board for at least an hour
Drain the blood in a tub or basin. Do not leave the meat in salt for more than 12 hours, as it may no longer be kosher.
If you happen to leave the meat in salt for more than 12 hours, consult a rabbi and ask him if the meat is still considered kosher
Method 3 of 4: Triple Rinse
Step 1. After salting, rinse and scrub the meat well three times
- During the first rinse, hold the meat under a stream of water and scrub the salt off. Turn the meat continuously, so as to expose all sides to running water.
- For the second and third rinses you can use a basin with clean water, changing it with each rinse. First put the water, and then the meat. The meat can also be scrubbed under running water during the second and third rinse.
Method 4 of 4: Grill
Step 1. Meat can also be made kosher by grilling it before cooking
- Wash the meat.
- Salt it.
- Grill it directly over the heat until a crust forms and the meat is half cooked. Drain in a pan. Both the grill and the pan are to be used only for the procedure of making the meat kosher.
Step 2. Finished
Advice
- Reserve the equipment used to make kosher meat just for this. The knife, cutting board and basin should also be used only for this operation.
- During the procedure, work in a well-lit spot to make sure you notice any blood and any discolouration.
- If you are salting different types of meat together, consult with a rabbi about how to arrange the various parts as you drain the blood. Chicken contains less blood than beef, so ask a rabbi how to salt chicken and beef, or other types of meat together.
- Use the same procedure with the bones (washing, immersion in water and salting), and perform it at the same time as the meat.
