Kosher

Basic Rules of Traditional/Rabbinically Kosher Food:

* Milk is never served with meat dishes because you do not mix dairy products with meat.
* There are separate pots for cooking dairy and meat
* Animals are killed as painlessly and humanely as possible
* The animal must be checked for bacteria, disease, etc.
* The meat from those ritualisticaly slaughtered animals are cleaned with great scrutiny, it
must be hung and washed free of any blood and/or veins less than 72 hours after the
animal is killed.

Kosher Food Excludes:

* Shellfish: Because they are bottom feeders and unclean.
* Fish without Scales or Fins: Again, because they are considered bottom feeders and
unclean.
* Pork: Because pigs hoofs are split and since they roll around in the mud and their own
filth, again, unclean.

Kashuring meat with Tirzah!

Some brands of Kosher Salt give simple explanations on how to do it
right on the box--Morton's I think does. But there are details than
are not mentioned.

It can be little time consuming, but worth it.

Before I start, I put on a large kettle of water to boil on the stove:

I put my cutting board that I only use for meat into the sink to lay the meat on, then I pour the boiling water
over the cutting board, any utensils I use..etc between each different piece of meat, for instance if I
am kashuring chicken and beef at the same time.

I wash and rinse the meat (with chicken and turkey I make sure I get inside the cavity too) with cold water
using that "spray thingy" I have on my sink. Pat the meat as dry as you can with paper towels.

Then I take about half cup of the kosher salt, more for large pieces, and sprinkle it on the meat, making sure I
rub it inside and outside of the little creases etc. Afterward, I put it in either a 2 gal size glad plastic storage bag
or in my Tupperware @ dish that I use for marinating, depending upon the size of the meat. Then it goes in the
fridge for about one half-hour. It usually takes less time
(look to see if any blood is oozing on the surface; usually half
an hour is good).

If you need to use your sink while the meat is in the fridge--Be sure to scour it with abrasive cleaner, or kitchen
bleach and place the utensils in hot soapy water.

What some do is to set aside days to Kashur meat that will be cooked for the week.

I usually marinate most of the meats we eat in garlic and wine/vinegar and other spices to taste.