Cohn, Jacob. The Royal Table - VWC: Faculty/Staff Web

78 THE ROYAL TABLE
Every side of the meat should be salted, and fowl must be
covered with salt inside and outside. 32
Should it happen
that meat was salted on one side only, a competent rabbi
should be consulted, as the rules for such cases are often
involved. 33
If this meat has not yet been washed of its
salt, and twelve hours have not yet elapsed from the time
of its salting, the other side may be salted. If twelve
hours have elapsed, salt will no longer remove the blood,
but the piece may be broiled. When the salt has been
washed off, the meat must be broiled, even if less than
twelve hours have elapsed, since the orifices through which
the blood escaped were closed by washing the salted meat,
and hence further salting will be of no avail. Sometimes
the error in salting meat on one side only is not noted be-
fore cooking, and the rabbi is consulted after the meat is
already in the pot. In such a case the whole contents of
the pot are unfit for use. 34 Meat should be salted in a
vessel with a perforated bottom, on a lattice work, or an
inclined surface, so that the blood may flow away with
ease. 35
Care should be taken not to salt meat in a closed
vessel, for the pieces immersed in the bloody salt water
which gathers at the bottom may not be eaten. However,
pieces which are above the salt water are edible. 86 Meat
should not be cut during the process of salting. If it should
be, the cut must be immediately washed and salted. 37
The length of the salting process is fixed as approx-
83 Ibid
38 These laws are discussed at length in Y. D 69, and commentators
ad locum I follow Taz in the opinion that the capacity for
losing blood through salting is destroyed by washing the salted meat.
Although Shack is of a different opinion, the later authorities seem
to accept the judgment of the Taz on this point.
31 Y. D ibid. 4, Ramah and Commentators ad loc.
35 Y D ibid 16.
86 Y D 69, 18.
8T Ibid. 5, and Schach ad loc.