web analytics
April 17, 2014 / 17 Nisan, 5774
At a Glance
Judaism
Sponsored Post
Spa 1.2 Combining Modern Living in Traditional Jerusalem

A unique and prestigious residential project in now being built in Mekor Haim Street in Jerusalem.



Kashering Meat


Share Button

After the meat is taken out of the water it is placed on a perforated salting board where the water is allowed to drain off. Before the meat is allowed to become totally dry, salt is applied to all areas of the meat and to all areas of the fowl, including its insides. If the meat is too wet, it will melt the salt before the salt has had the chance to draw out the blood. If the meat is too dry, the salt will fall off the surface of the meat. The meat cannot be kashered when it is frozen; rather, it must first thaw out. The salting board should be placed in a slanting position so that the blood is allowed to drain away and not become reabsorbed in the meat.

The salt should be of medium grain, neither to coarse nor too fine. Sufficient salt should be placed on it to make the meat inedible but not so much that would impede the drawing of the blood.

After lying on the salting board, covered with salt, as described, for at least one hour, the bloodstained salt is removed and the meat is rinsed two or three times in fresh water until the water in which the meat is rinsed is clear.

Meat that has not undergone the process of kashering with salt within seventy-two hours following shechita can no longer be kashered with salt unless it has been watered down within the seventy-two hour period. It may then be kashered with salt before the next seventy-two hour period elapses. Thereafter, the meat cannot be kashered with salt but only by roasting it on a spit directly over the fire. In such a case, the meat is sprinkled with water and salt while it is on the spit and then roasted immediately.

The liver of an animal contains so much blood that it cannot be kashered with salt. First it is rinsed with water. Then it is kashered by placing it on a grate directly over the fire until all the blood has drained out and it assumes a grayish complexion. In order to facilitate the draining of the blood, the liver should be cut in several places and the gall should be removed. During the roasting, one sprinkles salt over the liver and pierces it several times. After removing it from the fire it is rinsed three times with water.

It is then ready to be placed in a kosher cooking utensil for further preparation.

As previously mentioned, certain other organs of the animal, if one wishes to eat them, must be kashered separately, apart from the meat.

Raphael Grunfeld’s book “Ner Eyal on Seder Moed” (distributed by Mesorah) is available at OU.org and your local Judaica bookstore. His new book, “Ner Eyal on Seder Nashim & Nezikin,” will be available shortly.

Share Button

About the Author: Raphael Grunfeld’s book, “Ner Eyal on Seder Moed” (distributed by Mesorah) is available at OU.org and your local Jewish bookstore. His new book, “Ner Eyal on Seder Nashim & Nezikin,” will be available shortly.


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

No Responses to “Kashering Meat”

Comments are closed.

SocialTwist Tell-a-Friend

Current Top Story
Arab rioters hurl objects at Israeli security personnel who use pepper spray to quell the violence emanating from the Al Aqsa mosque on the Temple Mount.
Arab Violence Closes Temple Mount to Visitors Again
Latest Judaism Stories

The following is President Obama’s statement on Passover (April 14, 2014). As he has in the past, the President held an official Passover Seder at the White House. Michelle and I send our warmest greetings to all those celebrating Passover in the United States, in Israel, and around the world. On Tuesday, just as we […]

Rebbetzin Esther Jungreis

The tendency to rely on human beings rather than G-d has been our curse throughout the centuries.

Haggadah used at the Passover Seder

“Who is wise? One who learns from each person” (Pirkei Avot 4:1)

Rabbi Sacks

In Judaism, to be without questions is a sign not of faith, but of lack of depth.

“I’ll try to help as we can,” said Mr. Goodman, “but we already made a special appeal this year. Let me see what other funds we have. I’ll be in touch with you in a day or two.”

Rashi is bothered by the expression Hashem used: “the Jews need only travel.”

Reckoning Time
‘Three Festivals, Even Out Of Order’
(Beizah 19b)

Two husbands were there to instruct us in Texas hold ‘em – and we needed them.

Question: Why do we start counting sefirat ha’omer in chutz la’aretz on the second night of Pesach when the omer in the times of the Beit Hamikdash was cut on Chol HaMoed?

M. Goldman
(Via E-Mail)

A few background principles regarding the prohibitions of chametz mixtures on Pesach may provide some shopping guidance.

According to the Rambam, the k’nas applies to any chametz on Pesach with which one could, in theory, transgress the aveirah – even if no transgression actually occurred.

She was followed by the shadows of the Six Million, by the ever so subtle awareness of their vanished presence.

Marror is the reliving of the bitter enslavement and matzah is the under-eighteen-minutes redemption.

Rabbi David Bar-Hayim argues it is time for Ashkenazim to abandon the prohibition against Kitnyot. What do you think?

More Articles from Raphael Grunfeld
Grunfeld-Raphael-NEW

A few background principles regarding the prohibitions of chametz mixtures on Pesach may provide some shopping guidance.

Grunfeld-Raphael-NEW

The prohibition of chametz on Pesach means that chametz may not be eaten or enjoyed, may not be owned or possessed, and must be removed from one’s premises.

Whether a month is chaser or maleh makes a crucial difference to our Jewish lives. If, for example, one mistakenly believed the month of Elul was maleh when in fact it was chaser, one might find oneself eating on Yom Kippur and fasting on a weekday. If one mistakenly believed the month of Adar was maleh when in fact it was chaser, one might find oneself eating bread on Pesach.

The lulav symbolizes the backbone, the etrog, the heart, the hadas the eyes, and the arava the lips moving in the service of God.

Although the Torah only commands us to pick up the arba minim, the rabbis require that we wave them in all four directions of the compass as well as upward and downward.

Is a shomer aveidah considered a shomer chinam or a shomer sachar?

The equivalent of the “OU” kashrut certification in England is that of the London Beit Din. There is also a competing kashrut certification called Kedassia. Those who eat Kedassia do not eat Beit Din.

When we are on the move in life, exiled from place to place, we turn to God, our Partner, for the protection of His cloud. When we are given the luxury of settling down, God turns to us, His partner, for the protection of our walls.

    Latest Poll

    Now that Kerry's "Peace Talks" are apparently over, are you...?







    View Results

    Loading ... Loading ...

Printed from: http://www.jewishpress.com/judaism/halacha-hashkafa/kashering-meat/2011/10/26/

Scan this QR code to visit this page online: