574. Soaking Meat

In an introductory note to this chapter, the Kitzur Shulchan Aruch writes that most Jews are already familiar with the prohibited labors of Shabbos and that he is only addressing common situations with which people may not be familiar. Clearly, the laws of Shabbos constitute an area requiring much greater study than this email alone will allow.

80:57 Meat must be soaked and salted within three days of being slaughtered. If the third day is Shabbos and the meat still hasn’t been salted so that it’s in danger of becoming forbidden, one may have a non-Jew rinse the meat. (If no non-Jew is available, the Jew may even do it himself. If the meat is in a bowl, it would be preferable to rinse it by washing his hands over the meat so that his intention to rinse the meat is less conspicuous – Mishnah Brurah 321: 21).

80:58 One may not smear such substances as plaster, wax and tar on Shabbos. Therefore, one may not plug a hole with something like wax on Shabbos, nor stick it to some item as an identifying sign. One is permitted to spread food items, such as spreading butter on bread.