2,330. Salting Meat

Maachalos Assuros 6:10

Meat doesn’t release the blood in it without being thoroughly salted and washed. First one washes the meat and then he salts it thoroughly. It must remain in the salt for the time that it takes to walk a mil (about .6 mi.) and then washed thoroughly until clean water comes out. The meat must then be thrown immediately into boiling water – warm water is ineffective – so that it will immediately turn white and no more blood will be released.

Maachalos Assuros 6:11

We salt only meat in a perforated vessel; we salt meat using thick salt that looks like coarse sand. This is because salt that’s thin like flour will be absorbed by the meat rather than removing the blood. The salt must be shaken off the meat before washing it.