[header] How to kosher meat [title] Wash the meat or fowl thoroughly to remove any visible blood. [step] Blood will be drained from meat in the salting process to make it kosher. Before washing the meat, cut out any clots. 
[title] Soak the meat in water at room temperature for at least a half hour. [step] Meat left to soak for 24 hours or more becomes non-kosher.