"PENMART01" > wrote in message
...
> In article > , "pavane"
> > writes:
>
> >They are moistened then rubbed with dry salt, allowed to
> >sit for an hour or so in a moist salt-coated environment,
> >then rinsed off and dried. The effect is virtually the
> >same although the technique is indeed different. This is
> >probably not worth a semantic quibble. To all extents
> >and purposes a kosher bird is considered to be brined.
>
> Absolutely.
>
> The brining effect from an hour kashering with pure salt is more
pronounced
> than from sitting in weak pish vasser brine for days... unless the goal is
> fermented meat the Judaic kashering process is far superiour to goyishe
brining
> in every respect.
>


It.....it just gives me the heebie jeebies!

Jack Schlemiel