To abide by Jewish dietary requirements, fowl and meat should be prepared using a special methodfor the flesh to become kosher and suitable for cooking and eating. All the blood should be drawn out with salt and water or broiled out. While the process of kashering or kosheringfowl and meat is quite simple, it needs some time, and you need to follow the exact protocol to make the meat appropriate for Jewish kitchens.

Here are the different methods on how to kosher meat Los Angeles.

1^st Method: Washing and Soaking

1. Wash the fowl or meat carefully to eliminate any visible blood. The salting process will drain the blood from meat to make it kosher. Cut out any clots before you wash the meat.
2. Soak the meat at room temperaturein water at for at least 30 minutes. Letting meat soak for 24 hours or more can make it non-kosher.You can also cut the meat after soaking it into smaller pieces.

2^nd Method: Salting

1. Wash the meat again with water before salting. You can use the water you used for soaking the meat. Check the meat to ensure that there is no noticeable blood.
2. Remove the water and let the meat sit on the salting board to dry out any excess water. Ensure that the meat stays damp enough for the salt to stick without being too wet that the salt will dissolve too fast.
3. Salt the meat carefullywith coarse salt, including the sides, top, and bottom. Avoid putting too much salt on the meat as it won’t allow the blood to drain out.
4. Let the fowl or meat sit on the salting board for a minimum of 30 minutes. Let the blood drain into a basin or tub.Make sure that the meat isn’t salted for over 12 hours because it may make the meat unkosher. In case you left the salt on meat for over 12 hours, you can ask a rabbi to know if the meat can still be considered kosher.

3^rd Method: Triple Rinsing

Rinse then rub the meat properly thrice after salting. When rinsing for the first time, put the meat under running water then rub off the salt. Continue to turn the meat to expose all sides to the running water.

For the second and third rinse, you can do so in a basin of clean water, and always use new water at both times. Place water in the basin before you put in the meat. You can also rub the meat under running water for the second and third rinses.

4^th Method: Broiling

You can also use broiling forkoshering meat. Wash and salt the fowl or meat. Cook the meat over flames on an open grill until a crust develops and the fowl or meat is half done. Let the drippings collect in a pan. The pan and grill must be exclusively used for koshering meat. And just like that, you are done koshering your meat.