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Chapter 36: 1-3
The Laws of Salting Meat

1. Before salting meat, one must wash it very carefully in water. It should be soaked in the water for at least half an hour, with the water covering the meat entirely.

When there is blood visible on the meat, one should scrub it with water until the blood is removed. Similarly, regarding poultry, the place of slaughter on the neck should be scrubbed clean, and any blood visible within the bird should be removed.

At times, one may discover a place where blood has coagulated because of a wound within either meat or poultry. This piece must be cut away and removed before the soaking.

When the water to be used for soaking is very cold, it should be placed in a warm place so that its temperature will rise slightly. Otherwise, its coldness will cause the meat to harden, and the blood will not be removed in the salting process.

2. If one forgot and left meat soaking in water for twenty-four hours, both the meat and the container become forbidden. If one left liver soaking for more than twenty-four hours, one should consult a competent Rabbinic authority.

3. On Fridays, when one has no time, or on other pressing occasions, it is sufficient to scrub the meat in water and then soak it briefly. If the water does not turn even slightly red, one may salt it.

   Laws of Salting Meat
Paragraphs 4-6
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Halacha-Yomi, Copyright (c) 1999 Project Genesis, Inc.


 

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