The Jewish dietary law of kashrut has stringent demands for how meat must be prepared. To be kosher, meat needs to come from an animal killed according to ritual law and needs to have as much blood removed as possible. The usual way of doing this is by repeatedly rinsing, soaking, salting and then re-rinsing the meat. This method, however, can leave traces of salt behind, making it unsuitable for people on a low-sodium diet. Fortunately, meat can be koshered through broiling instead of salting. Although this method does require slight salting, it will add less sodium than the more common method.
Instructions
1. Obtain recently butchered meat that has not yet been salted from a kosher butcher. You must kosher the meat within 72 hours of the animal being slaughtered.
2. Thaw the meat if it is frozen. Wash all blood off the surface in a basin of warm water. Do not wash the meat in , because the meat is not yet kosher and will render your sink not kosher.
3. Lightly cover the meat on all sides with kosher salt. Consult your rabbi about how much salt you must use and whether or not you may skip this step altogether. Jewish ritual law makes exceptions if you have a health condition that requires you to limit sodium intake.
4. Broil the meat on high heat using a perforated grill to allow the blood to flow out. Flip the meat over every several minutes to cook both sides. Continue cooking until the meat looks brown and dry on all sides.
5. Rinse the meat off in clean water. This will remove any remaining blood from the surface, as well as the salt.
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