Washing and Soaking:
Allow the meat or fowl to sit on the salting board for at least an hour. Allow the blood to drain into a tub or basin. Do not allow the meat to be salted for more than 12 hours as this may make the meat treif (un-kosher). If you leave salt on the meat for more than 12 hours, consult a rabbi as to whether the meat is still kosher.
Rinse and rub the meat well three times after salting. 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 koshering meat.