Chapter 36: 10-12
The Laws of Salting Meat
10. Meat that is being salted must be put in a place where the blood can easily drain off from it. Therefore, the basket containing the meat should not be placed on the ground, for there the blood cannot drain off easily.
Even after the meat has remained in the salt for the minimum amount of time, before it has been washed clean it should not be put in a place where the blood cannot flow freely.
When salting meat on a board, one should place it on an incline so that the blood will drain. Similarly, one should check that it does not have a place where the brine will collect. A person who salts poultry or an entire side of meat that has a cavity should place the cavity on the underside after salting, so that the blood can drain off easily.
11. The meat should remain in the salt for one hour. Under extreme circumstances, twenty-four minutes is sufficient.
12. After the meat has remained in the salt for the desired period, one should shake the salt off first and wash it in water thoroughly three times.
A G-d fearing woman should supervise the washing of the meat after salting. There are times when a servant girl who has to carry water from the well on her shoulders will use only a minimal amount of water. This could, Heaven forbid, cause the prohibition against partaking of blood to be violated.
Care must be taken not to place meat in a receptacle without water before it has been washed off.
