If you like, cut the meat into smaller pieces after soaking.
If you leave salt on the meat for more than 12 hours, consult a rabbi as to whether the meat is still kosher.
The first time you rinse, place the meat under running water and rub off salt. Keep turning the meat so all sides are exposed to the running water. The second and third times you can rinse meat in a basin of clean water, using new water both times. Put water in the basin before putting the meat in. You may also rub the meat under running water the second and third times.
Wash the meat or fowl. Salt the meat or fowl. Cook the meat on an open grill over flames until a crust forms and the meat is half done. Allow drippings to collect in a pan. The grill and pan must be used only for kashering meat.
