HaShoneh Halachos emails include two halachos per day, seven days a week (emails for Shabbos and Yom Tov are sent in advance). Material is based upon the Kitzur Shulchan Aruch, with occasional elucidation from the Mishnah Brurah abd other sources. The text is not a direct translation but a paraphrase into easy-to-read, conversational English.

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238. Salting the Head
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36:14 Meat that has not yet been salted should not be placed somewhere that salt is sometimes found. A receptacle should be designated strictly for the meat so that no one will put produce in it as these things could get the blood on them and be eaten without being adequately washed. 36:15 An animal’s […]
237. Cleaning the Meat
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36:12 After meat has been salted for the proper period of time, the salt should be thoroughly shaken off and the meat should be washed three times in water. The Kitzur Shulchan Aruch advises homeowners to supervise their agents in this matter because, before homes had running water, servants had to carry buckets from the […]
236. Allowing Meat to Drain
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36:10 When salting meat, it must be placed somewhere that the blood can drain easily. Therefore, one should not place a basket of salted meat on the ground since the blood cannot drain easily there. Even after the meat has been covered in salt for the requisite period of time, it should not be placed […]
235. The Salt Used
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36:8 The salt used for extracting blood from meat should not be very fine, like flour, because such salt will dissolve too easily and not do the job. Likewise, it should not be too coarse because such salt won’t adhere to the meat. The salt should be of a medium size. It should also be […]
234. The Utensil in Which Meat is Soaked
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36:6 A utensil that is used to soak meat for salting should not be used for any other food-related purpose. 36:7 After meat has been soaked, the water should be allowed to run off so that it will not dissolve the salt and keep it from extracting the blood. On the other hand, one must […]
233. Frozen Meat
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36:4 If one soaks some meat and then cuts a piece in two, he must wash the place of the cut thoroughly before salting. 36:5 Meat that froze must be thawed before it can be soaked and salted. It should not, however, be placed near a heat source to make it thaw quicker. In pressing […]
232. Soaking 24 Hours
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36:2 If someone forgot and left meat soaking in water for twenty-four hours, both the meat and the utensil in which it was soaking become forbidden. If liver was left soaking for twenty-four hours, an authority must be consulted. 36:3 On Fridays, when one is pressed for time, and under other such circumstances, one may […]
231. Salting Meat
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35:9 If one makes bread for Shabbos but forgot to separate challah on Friday, outside of Israel* he may eat the bread on Shabbos so long as a large enough portion is left over so that challah may be separated from it after Shabbos. This size is enough so that challah can be taken and […]
230. Who has Priority?
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35:7 It is questionable whether or not dough that was made with eggs or fruit juice require challah to be taken. It is therefore advisable, while the dough is being kneaded, to mix in a liquid that definitely requires it, such as water, milk,* bee honey, wine or olive oil. These definitely require that challah […]
229. Dough for Cooking
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35:5 After Pesach, when yeast for dough is purchased from non-Jews, we must be sure to separate a larger quantity of challah than there was of yeast. 35:6 One who makes dough to cook or to fry should separate challah without saying the bracha. If he made even a small portion of the dough for […]