How to Kasher Liver — and Why It’s So Different | Daily Halacha #45

Most meat is kashered with salt, but not liver. Why not? And how do you do it right? In this Daily Halacha, Rabbi Yaacov Haber explains the special Halachos of liver: Why does it have to be broiled, not salted? The steps you need to take (rinsing, cutting, salting lightly), and what kind of flame or grill works. And the lesser-known rule about the 3-day limit if you want to cook it after broiling. A practical, clear guide for anyone who wants to prepare kosher liver at home — or understand what’s happening behind the butcher counter. 📌 Watch More Daily Halacha: https://shorturl.at/9i0a3 📌 Subscribe for More: https://shorturl.at/InIF2 📌 Learn with Rabbi Haber: https://yaacovhaber.com 📘 Books by Rabbi Haber: https://mosaicapress.com/book-author/rabbi-yaacov-haber/ 📲 Facebook: www.facebook.com/RabbiYaacovHaber 📲 Instagram: www.instagram.com/rabbiyaacovhaber #Kashrus #Halacha #Israel #KosherFood #DailyHalacha