Torah.org Home Subscribe Services Support Us
 
Print Version

Email this article to a friend

Chapter 36: 4-6
The Laws of Salting Meat

4. If after soaking the meat, one cuts a piece into two before salting it, one must wash the place it was cut to remove the blood that is there.

5. Meat that was frozen must be allowed to thaw [before it is soaked and salted]. However, it should not be placed close to a burning oven for that purpose. In an extreme situation, it may be soaked in lukewarm water.

6. A container that is used to soak meat before salting should not be used for any other purpose involving food.

BackLaws of Salting Meat
Paragraphs 1-3
   Laws of Salting Meat
Paragraphs 7-9
Next
Table of Contents

Halacha-Yomi, Copyright (c) 1999 Project Genesis, Inc.

 






ARTICLES ON YOM KIPPUR:

View Complete List

Yom Kippur: Of Angels & Men
Rabbi Osher Chaim Levene - 5766

Our Ticket to the Hall of Fame
Rabbi Label Lam - 5768

Repentance: A Story
Rabbi Yehudah Prero - 5757

> Saying Is Believing
Rabbi Yochanan Zweig - 5772

Admission
Rabbi Chaim Flom - 5768

The Fast of Gedalya
Rabbi Yehudah Prero - 5760

ArtScroll

The Key to Clemency
Rabbi Moshe Peretz Gilden - 5761

It's a Fast One
Rabbi Pinchas Winston - 5757

I am a Work in Progress
Rabbi Dovid Green - 5760

Frumster - Orthodox Jewish Dating

Did You Hear?
Rabbi Yehudah Prero - 5763

Reaching Forgiveness
Rabbi Yehudah Prero - 5760

To the “Seat of Mercy”
Rabbi Label Lam - 5773

Looking for a Chavrusah?

A Lesson for Life
Rabbi Yehudah Prero - 5755

Commandment of Confession
Rabbi Yehudah Prero - 5757

Time to Return
Shlomo Katz - 5768

Yom Kippur and the Pathways to Joy
Rabbi Yehudah Prero - 5756



Project Genesis

Torah.org Home


Torah Portion

Jewish Law

Ethics

Texts

Learn the Basics

Seasons

Features

TORAHAUDIO

Ask The Rabbi

Knowledge Base




Help

About Us

Contact Us



Free Book on Geulah!




Torah.org Home
Torah.org HomeCapalon.com Copyright Information