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Luminary
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5. Salting (Melicha)
• The Torah forbids the consumption of blood, so kosher meat must be thoroughly salted to draw out any remaining blood.
• The meat is first soaked in water for about 30 minutes. Then it is salted on all sides using coarse kosher salt and left to sit for about an hour.
• After salting, the meat is rinsed thoroughly to remove the salt and any residual blood.
Fuck jews, there is a kosher butcher right next to my house but I avoided it for this exact reason, is fine if the salt is washed off after? is it better than buying normal frozen meat? @thereallegend
• The Torah forbids the consumption of blood, so kosher meat must be thoroughly salted to draw out any remaining blood.
• The meat is first soaked in water for about 30 minutes. Then it is salted on all sides using coarse kosher salt and left to sit for about an hour.
• After salting, the meat is rinsed thoroughly to remove the salt and any residual blood.
Fuck jews, there is a kosher butcher right next to my house but I avoided it for this exact reason, is fine if the salt is washed off after? is it better than buying normal frozen meat? @thereallegend
