Tag: Salting meat

Studies have shown that industrially koshered meat can have an elevated sodium content compared to non-kosher counterparts. The question of how much salt is in kosher meat arises from the ancient Jewish practice of *kashering*, which uses coarse salt to draw blood from the meat before cooking, a ritual required by Jewish law.

According to culinary science, salt is the only flavor molecule small enough to fully penetrate meat during marination, making it an essential ingredient for deep, internal seasoning. Understanding how much salt is in a marinade is the key to creating juicy, flavorful food, preventing the common mistake of ending up with dry or overly salty results.