The Sodium Content of Kosher Meat

Kosher meat and poultry are known to have a higher than normal sodium content due to the koshering process. This process requires covering the meat with salt for an hour, to extract the blood which is forbidden to be consumed. My doctor has strongly advised me to avoid all unnecessary salt due to my heart condition. Is an alternative method of koshering available? – A Subscriber’s Question

Yes, in fact there are two alternatives to standard salting!

The first is by broiling. Instead of salting the meat, the blood could be extracted by broiling it. For this you would have to procure unsalted meat (which may be difficult to come by in some communities) and then broil it following the method prescribed in Shulchan Aruch (Y.D. 76).

The second method is to salt the meat for a shorter period of time, which the Poskim approve for those who must lower their sodium intake for medical reasons (Chazon Ish O.Ch. 123).

IMPORTANT NOTE: This method is only permitted for people who are medically required to lower their sodium intake. Please consult your Rabbi for guidance before relying on this leniency.

The Gerald & Karin Feldhamer OU Kosher Halacha Yomis is dedicated to the memory of Rav Yisroel Belsky, zt"l, who served as halachic consultant for OU Kosher for more than 28 years; many of the responses in Halacha Yomis are based on the rulings of Rabbi Belsky. Subscribe to the Halacha Yomis daily email here.