It is not possible to kosher the meat by simply letting it soak in salted water, since it is very bloody.To make it kosher, you'll need to pre- cook theLiver using a thorough broiling technique.
Step 1: Don't buy the same thing for different organs.
The Torah describes the slaughter of a cow, calf, or chicken as being kosher.During the time of slaughter, the fats of the liver should have been removed.You should buy from an animal that was slaughtered no more than 72 hours ago.Within 72 hours, the koshering process should be performed.You can only eat it in its broiled state if it is performed past that time period, and you can't bring it back in a way that allows it to sit in your own juices.
Step 2: Put the blood in a container.
Excess blood should be drained from the packaging when you purchase fresh liver.Don't allow the liver to sit in its own blood for more than 24 hours.
Step 3: If it's necessary, thaw the liver.
Before you kosher it, it needs to be completely thawed.Don't let the meat sit in its own blood for more than 24 hours.
Step 4: Choose the right heat source.
If you want to use a fire source below the liver, you should use an open fire, grill, or broiler.If the only other option is a heat source that broils the liver from above, then it is permissible to use it.The Broiler of a standard electric oven would be included.To prevent blood from splashing onto the stove, cover it with aluminum foil.
Step 5: Protect the source of heat.
If you want to use that heat source again, you need to protect it from blood splatter.The easiest way to do this is to place a solid pan on a rack.The second pan should be able to catch the blood that drips off, but you shouldn't use it for anything other than koshering liver.If blood drips onto the heat source, you need to destroy it.
Step 6: Know how to use the utensils.
You can use a fork or tongs, but they should not be used to handle the liver after you kosher it.You can either set the utensils aside or use them for the sole purpose.Do not use utensils that are not sanitary.Before you kosher it, make sure the serving plates, bowls, knives, and forks don't come into contact with the liver.
Step 7: Cut across the body.
If using a beef or calf liver, cut criss-crosses into the meat all across one side of the surface.You could either make a single deep cut down the width or the length of the liver.The cuts make it easier for the blood to leave.You could cut the liver into smaller pieces or slices of uniform thickness.Chicken livers are small so this step is not necessary.
Step 8: When applicable, remove the gallbladder.
If the butcher didn't cut out the gall bladder before, you will need to.The green bladder looks like a small cylinder.
Step 9: Take the blood and wash it off.
All outside blood can be washed off with cold water.All visible blood clot should be removed at this time.
Step 10: All sides should be salted.
Before you kosher it, sprinkle all sides of it with coarse salt.You should use enough salt to make it taste good.If you want, you can use more salt.The blood can be found in the cooking process.Salting is not required since the work is done by heat.You can skip the salt if you are on a low-sodium diet.
Step 11: It should be on the grate.
The cut-side should be placed on a wire rack or grate.Blood and other juices must be allowed to flow freely during the broiling process.Don't use a pan that will allow the liver to cook in its own juices.If you want to use the grate again, it must be koshered later in the process.If you work with more than one piece of liver, the cut-sides should face downward.
Step 12: There is an open fire and you should Broil over it.
The heat source is medium/moderate heat.If you want to make sure that all sides of the meat are exposed to the flame, turn the liver several times during the broiling process.The entire cut of meat should be done at least one-half to two-thirds done.The outside should be completely dry and the outer juices should stop flowing.As long as the liver is washed after being placed on the spit and before it is broiled, you can cook it on a hand-operated spit.When rotating the spit, only do it several times so that the blood can leave.The spit will become dirty after that.
Step 13: It's been done three times.
Run water three times to rinse the koshered liver.Excess salt should be removed through this process.
Step 14: Take a look at the inside of the organ.
The interior should be a shade of green, tan, light brown, or pink.If the interior is still deep brown, the liver has not been koshered.If you want to discard this portion, re-broil it.The meat is considered kosher if the outline procedures have been followed.Red juices from the body after this point are not considered blood.
Step 15: Cook in a way you want.
Koshered liver can be cooked using any method you desire.The meat can be fried, roasted, grilled, broiled, or otherwise treated as other kosher meat.The exception is when the organ sat out for more than 72 hours before being used.A strict interpretation of the law would require you to cook the meat out of its own juices.