Koshering Meat


Washing and Soaking:

  1. 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.
  2. 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. Cut the meat into smaller pieces after soaking.


  1. 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. 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. 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.

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 treif (un-kosher). If you leave salt on the meat for more than 12 hours, consult a rabbi as to whether the meat is still kosher.


Triple Rinsing:

Rinse and rub the meat well three times after salting. The first time you rinse, place the meat under running water and rub off salt. Keep turning the meat so all sides are exposed to the running water. The second and third times you can rinse meat in a basin of clean water, using new water both times. Put water in the basin before putting the meat in. You may also rub the meat under running water the second and third times.



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 koshering meat.