What makes salt kosher... or not?

Factual Questions
1

I assume it means no cows were involved in collecting it…

2

All salt is kosher. Kosher salt is used for koshering (i.e., making meat kosher); it’s larger grain makes is better for the task.

3

Salt, in itself, is always kosher. “Kosher Salt” is really “koshering salt”; salt used to make meat kosher. In order to make meat kosher, it can’t have any blood. One of the ways you make sure there’s no more blood in the meat is a process called melihah. Basically, to do that, you soak the meat in water, then coat it in salt to draw the blood out. Then you wash the salt off the meat. Kosher salt has big flat grains, which makes it dissolve in water slower and makes it easier to draw the blood out.

4

This thread may be useful: http://boards.straightdope.com/sdmb/showthread.php?t=575434&

5

In addition to what others said - why cows?

6

Cows are kosher, too. But cheeseburgers are not. Oy vey.

7

Bacon cheeseburgers doubly so.

8

And bacon cheeseburgers stuffed with crabmeat… mmmm, I’m hungry.

9

Obviously an unorthodox hunger.

10

And topped with a chicken-fried owl cutlet.

11

Thanks for the answers… and jokes. :smiley: