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243. Other Innards
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36:24 The intestinal membrane and other entrails should be salted on the outside, where the fat adheres to them. 36:25 If milk is found in a calf’s stomach, it must be poured out before soaking. After that, the stomach is treated like any other meat.
242. The Spleen
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36:22 One should not salt liver the way one does meat before roasting it; it should go without saying that it must not be salted together with meat. 36:23 The spleen is treated the same as other meat but the membrane around it must be removed before soaking since it is a forbidden fat. It […]
241. Roasting Liver
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36:20 The liver contains so much blood that it cannot rendered fit for use by salting. Instead, it must be roasted in fire. Before roasting, it must be sliced thoroughly and the pieces placed on the fire. It should be washed before being placed on the fire. While on the fire, the liver should be […]
239. Bones with Marrow
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36:16 If bones with marrow in them are still attached to the meat, they may be salted together with the meat. However, once they have been separated from the meat, they must be salted separately and not in the same utensil as the meat. 36:17 An animal’s hooves must be removed before soaking so that […]
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 […]