Chapter 36 – Salting of Meat
36.1) Rinse meat thoroughly with water before salting.
36.2) Do not use a vessel if meat has been soaked in water in it for twenty-four hours.
36.3) When time is short, you may wash meat thoroughly instead of soaking before salting it.
36.4 ) Wash the surface of meat thoroughly if it is cut up after soaking.
36.5) Thaw frozen meat before salting.
36.6) Do not use the vessel used for soaking meat for preparing food.
36.7) Drain the water off soaked meat before salting.
36.8) Make sure the salt used is not too fine or too coarse.
36.9) Sprinkle the meat on all sides.
36.10) Place salted meat where the blood can be easily drained off.
36.11) Meat should remain in the salt for one hour; in case of an emergency twenty-four minutes is enough.
36.12) Shake salt off meat and rinse thoroughly after the proper amount of soaking time.
36.13) Sever the heads of poultry before soaking.
36.14 ) Do not place unsalted meat and salted meat in the same place.
36.15) Split the head; remove the brain and membrane before soaking.
36.16) Marrow and bones with meat attached may be salted together.
36.17) Cut the tips of hoofs of animals off before soaking.
36.18) Cut open the heart of an animal before soaking.
36.19) Cut the lungs and open the large tubes before soaking.
36.20) Liver may not be made kosher in the same manner as ordinary meat. See the source for details.
36.21) Boil liver over a flame in which the ashes and coals have been removed.
36.22) Do not salt liver as you would ordinary meat.
36.23) A spleen is made kosher in the same manner as ordinary meat.
36.24) Membranes and other entrails should be salted on their exterior where the fat clings.
36.25) Spill the milk in the stomach of a calf out before soaking the stomach in water.
36.26) Eggs in poultry must be soaked, salted and rinsed like ordinary meat.
36.27) Meat kept for three days may not be boiled unless soaked before the three days are over.
36.28) Singe poultry after it is plucked to remove the rest of the feathers.