Laws of Kashrut:
Removal of blood from meat by salting & roasting
Based on Kitzur Shulchan Arukh Hilkhot Melichah, by Rabbi Aaron Pfeuffer
1
- The Torah prohibition of consumption of blood of animals & birds;
Introduction to the laws of salting me
2
- "Blood of the soul" and "blood in the limbs": different
degrees of prohibition
3
- When is a prohibited substance mixed in with kosher
food considered nullified?
4
- If meat was cooked before having its blood removed
5
- Status of meat whose blood was not removed that
was soaked in water for 24 hours or more
6 - If
meat whose blood was not removed was soaked in very salty water or other strong
liquids
7 - Laws
of soaking meat in vinegar
8
- Four reasons for rinsing meat before the salting
9
- Proper procedure for rinsing meat before salting
10
- If meat was not rinsed before salting
11
- Laws of the water & vessel used in the rinsing
12
- After the first rinsing, before applying the salt
13
- What kind of salt and how to apply to the meat
14
- Each piece of meat must be covered with salt on
all sides