How Does A Jew Prepare Kosher Meat?
How does a Jew prepare kosher meat? Consuming kosher meat is a Jewish tradition that involves meat prepared to a certain standard from the time the meat is butchered to the time the meat is on the table for eating. One side note to remember is that you are not able to prepare kosher meat once it has already been cooked. This recipe will show you, step by step, how to prepare kosher meat properly.
To prepare kosher meat, you will need:
- Kosher salt
- Kosher meat (not all meat is considered kosher)
- A large bowl and water
- A knife
- A cutting board
- A spray hose from a faucet
- Soak the butchered meat in a bowl of water for approximately 30 to 45 minutes. Then, place the meat on a raised cutting board. Make sure that one side of the board is elevated higher than the other side. The purpose of this is so when the salt is added, the salt can freely slide down and not over salt the butchered meat.
- Once the meat is placed on the cutting board at an angle, take some salt and sprinkle the meat. Make sure to salt all sides and the surfaces of the butchered meat. Make sure to do this evenly for better flavor. If you are using fowl, make sure to remove the artery from within the fowl's neck before salting.
- If you prefer to also cook the heart, just cut the heart into fourths and rinse out the blood. Do not cut the heart into slices.
- Use the sprayer on the faucet and gently rinse off the meat. This allows the remaining salt to run off while still maintaining the salty flavor on the meat.
- Add the seasonings that you prefer, or sauces. Then, cook the meat to your desired preference.
Meats that are considered to be kosher include chicken, capon, pigeons, turkey, tame geese, tame duck and tame dove. Meats that are not considered to be kosher include bat, lapwing, heron, pelican, owl, eagle, stork, swan, cuckoo, vulture and ostrich.