Jewish health law involves
the dehydration of meat for its preservation. The practice
of preserving food can be traced to ancient times, when
fruits and vegetables were dried, cereal grains were
parched, and fish and game were salted and dried.
This salting practice
in ancient times became a requirement, and to this day,
was to prevent meats (and other foods) from deteriorating,
so it could be kept long enough, to allow its gradual
consumption over a period of time after the slaughter
or sacrifice of the animal.
This basic law, to ensure
the hygienic distribution and consumption of the meat,
was also a central ritual for many other religions.
It became a part of a “covenant,” particularly
for the Jewish religion, and around which, most other
religions, developed. In addition to the religious uses
today for Kosher salt, it is used by gourmet cooks who
prefer its texture, and the fact that it is is an additive-free