7. After the meat has been soaked, the water should be allowed to drip off so that the salt will not dissolve entirely in the water and thus not remove the blood. However, one must also take care that the meat does not become entirely dry, for this will cause the salt to fall off.

8. The salt should not be very fine like flour for then, it will become dissolved on the meat and will not remove the blood. Neither should it be very coarse, for then it will fall off the meat. Rather, it should be of medium size, like the salt produced by boiling. It should be dry, so that the crystals will spread easily [without sticking together].

9. The salt should be sprinkled on all sides of the meat, without leaving any place that is not covered with salt. Fowl should be opened properly so that they can be thoroughly salted inside, as well.

	Laws of Salting Meat Paragraphs 4-6		Laws of Salting Meat Paragraphs 10-12
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