Shofar may be made from just a few horns. The horn you intend to use must be an animal that is kosher. In practice this is done means that shofar is a horn from an animal that chews CUD and share hooves. There are quite a wide range of such animals, and these include the Rocky Mountain goat, gazelles, antelopes, goats and antelopes. In Yemen, you must use a shofar horn from the Kudu antelope. The word “shofar” is converted to “hollow”. The above animals have horns instead of a hollow bone structure is strong and the content is only cartilage, which is obtained for the Crystal Pendant with Anointing Oil is made. Although the ram’s horn could be a local slaughterhouse, the kudu antelope horn used to make Yemen shofar is only found in eastern and southern Africa.

The first step towards the horn shofar is a place with water and set it to a boil. To speed up the removal of the cartilage can be used in a sufficient amount of washing soda or borax. Cooking must be done at least two hours, but this can be extended up to five hours. As the cartilage comes from, it can be removed using the shofar to pick up. Yemen is the shofar much longer than the other shofar, and as such, to use washing soda is much more effective. Biblical / Talmudic times, it is safe to say that there was no such chemicals. Shofar was ground and removal of the cartilage were worms and other micro-organisms.

Cartilage-free shofar must be completely dry before the next step. You need to make measurements of how long hollow and extends from the shofar. This is done with a soft wire. Measurements are taken at the open end of the shofar. The next line, soft line the outer surface of the shofar, and mark this measurement (opening page). Add 1 “-1.5″ to the tip of the shofar, depending on how the shofar is curved. This is the point where you must use to survive the cut of the tip of the shofar. Make sure the cut is perpendicular to the length of the shofar. This section should give you a flat surface.