Most of the meat koshering processes that I have read say that one should salt the meat and put it on a board to let the blood drain out. Then, you rinse off the salt.

I'm wondering if the salting and rinsing need to be a separate process. Let's say you brine the meat by putting it in a strong salted liquid and the blood gets drawn out in the water. Is this acceptable? Can you also put other spices (e.g. allspice, peppers, etc.) while it is brining? The spices would remain in the water after you take out the meat.

  • Where would the blood go if not right back in to the meat?? On the board it drains away
    – Double AA
    Commented May 4, 2018 at 13:55
  • 1
    @DoubleAA It's not necessarily true (but the answer says no to this practice). en.m.wikipedia.org/wiki/Osmosis Commented May 4, 2018 at 14:46
  • @Kazi Word to the wise: don't expect Hilkhot Melicha to match with Metziut in any meaningful way.
    – Double AA
    Commented May 4, 2018 at 14:52
  • @DoubleAA They are perfectly right, because by adding whatever small quantity of water to the salt, one would decrease the effect of the osmosis. So the concern is that the liquid doesn't come out, not that it goes back. Commented May 4, 2018 at 15:21
  • @Kazi that's not the concern Halakhically though
    – Double AA
    Commented May 4, 2018 at 15:32

1 Answer 1


The Rambam explicitly forbids this (MT Hilchot Ma'achalot Assurot 6:11-12)

When meat is salted, it should be salted only in a perforated utensil, using only salt that is as heavy as coarse sand, since the salt that is as fine as flour becomes absorbed in the meat and fails to extract the blood. Also, one must shake off the salt before rinsing the meat [...] All of the above procedures apply with regard to meat that one must cook. For roasting, by contrast, one may salt the meat and roast it immediately.

R Elyahu Touger comments (fn. 39): If one salted meat in a utensil that did not have holes, all the meat lying in the brine is forbidden.

See also SA Yoreh Deah 69:16

We perform the salting only in a vessel with holes or upon straw or shavings or in a diagonal position ensuring that if water was spilled onto it, it would flow off immediately.

and 69:18

Meat that was salted in a vessel without holes and was left for as long as it takes for water to begin boiling is subject to the following rules: anything in the tzir is forbidden [and what is out is not but the Rema forbids the entire piece]

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