Grow and Behold probably isn't going to be of interest to most people here, but in case somebody out there keeps kosher, you should check them out. Probably the best kosher meat supplier online...they don't have all the exotic meats of Aaron's, but they've definitely got stuff you don't have at your local kosher butcher (unless you're in NYC), their meats are amazing, and their site is top-notch. We've been using them for years...definitely worth it. (Though of course, they cost just as much as you'd expect kosher free-range meat to cost! Kosher meat prices are ridiculous...)
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Yikes, you were not kidding about the prices!
This does bring up something I've never thought about. As (to my very limited understanding) koshering involves adding salt, letting it sit for a time, then rinsing it off.....I'm assuming that dry brining meat is something you'd typically not do, at at least use far less salt?-
Yes, I've been skipping the dry brining step, though I'm not positive whether it'd help or not (I'm still new to smoking). And you're right...part of kashering the meat involves using coarse salt to draw out the blood, since blood is one of the most unkosher things you can eat. (Because it was reserved for God back when we still sacrificed in the Temple.) That's where the term "kosher salt" comes from, since it's the salt you use to kasher meat. -
And yeah, prices are nuts...it's partially because kosher slaughter has to be done by a specially trained professional called a shochet who's deeply studied the Jewish law around slaughtering. It's not just G&B, either...the regular, non-free-range-or-organic kosher butcher we go to charges like $25/lb for pastrami. Heck, even bologna costs about $12/lb.
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