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

THE SALTING OF MEAT 79
imatdy an hour, but this is not a rigid limit. 38 For ex-
ample, on a Friday afternoon, when salting for so long
would make it impossible for the meal to be prepared in time
for Sabbath, or in cases where hospitality requires speed
in the preparation of a meal, the interval may be shortened.
But in no case should the salting take less than eighteen
minutes,
for the blood cannot be drawn out in a shorter
period under any circumstances.39 Oversalting of meat
should also be avoided, as there is an opinion of some
weight which holds meat to become unfit if left in its salt
for twelve hours or more. De facto, however, meat left
in salt for any length of time may be used, providing the
arrangement
flow away continually. 40
is such as allows the salt-water and blood to
After salting the meat should be
rinsed off three times. The best practice is to hold the
meat in one hand and pour water over it with the other
before putting it in a vessel full of water. But this pro-
cedure is not imperative, as immersion in a vessel full of
water will also destroy the power of the salt and keep it
from causing reabsorption
of the blood into the meat.41
Care should be taken not to cook the meat without first
washing off the salt, for if it is so cooked, both the pot and
its contents are rendered trefak, unless there is twice as
much properly salted and rinsed meat in the pot as un-
rinsed meat. 42 The reason for the apparent deviation in
this case from the rule of annulment by sixty volumes is
that the prohibited substance here is not the piece of un-
rinsed meat, but the bloody salt on its surface, which in
no case is more than one-thirtieth the volume of the meat.
88 Ibid Ramah 6.
19 Ibid Also Yad M. A. VI, 10.
40 Y. D. 70, 5, Shach and Taz ad loc.
41 Y. D. 69, 7, Ramah.
42 Y. D. ibid