יורה דעה ס״טYoreh De'ah 69

Siman 69 of 402 in Yoreh De'ah — 21 se'ifim

Se’if 1א׳

צָרִיךְ לְהָדִיחַ הַבָּשָׂר קֹדֶם מְלִיחָה. וְאִם הֱדִיחוֹ הַטַּבָּח אֵין צָרִיךְ לַהֲדִיחוֹ בַבַּיִת (טוּר). וְאִם אַחַר שֶׁהֵדִיחַ חָתַךְ כָּל נֶתֶךְ לִשְׁנַיִם אוֹ לִשְׁלֹשָׁה אוֹ שֶׁהֵסִיר טַלְפֵי הָרַגְלַיִם, לְאַחַר הַהֲדָחָה (אָרֹךְ כְּלָל י"ד וי"ז) צָרִיךְ לַחֲזֹר לַהֲדִיחָם הַגָּה: וְאִם לֹא עָשָׂה כֵן, הָוֵי כְּלֹא הוּדַח כְּלָל (שָׁם). הֲדָחַת הַבָּשָׂר לְכַתְּחִלָּה, יִזָּהֵר לִשְׁרוֹתוֹ נֶגֶד חֲצִי שָׁעָה וְלַהֲדִיחוֹ הֵיטֵב בְּמֵי הַשְּׁרִיָּה, אֲבָל אִם לֹא שְׁרָאוֹ רַק הֱדִיחוֹ הֵיטֵב סָגֵי לֵיהּ, וְאַחַר כָּךְ יַמְתִּין מְעַט שֶׁיְּטַפְטְפוּ הַמַּיִם קֹדֶם שֶׁיִּמְלְחֶנּוּ, שֶׁלֹּא יִמַּס הַמֶּלַח מִן הַמַּיִם וְלֹא יוֹצִיא דָּם (הַגָּהוֹת ש"ד וְהַגָּהוֹת אֲשֵׁרִי פכ"ה וּבְאָרֹךְ כְּלָל א'). וְנָהֲגוּ שֶׁלֹּא לְהִשְׁתַּמֵּשׁ בִּדְבָרִים אֲחֵרִים בַּכְּלִי שֶׁשּׁוֹרִין בּוֹ בָּשָׂר. וְאִם נִשְׁתַּהָה הַבָּשָׂר בִּשְׁרִיָּתוֹ מֵעֵת לְעֵת, הַבָּשָׂר וְגַם הַכְּלִי אֲסוּרִין. וְעַיֵּן לְקַמָּן סִימָן זֶה. אֲבָל פָּחוֹת מֵעֵת לְעֵת אֵין לְהַקְפִּיד. וְאַף בְּמָקוֹם שֶׁנֶּאֱסַר הַכְּלִי, מֻתָּר לַחֲזֹר וְלִשְׁרוֹת בּוֹ (בְּאָרֹךְ). דִּין בָּשָׂר שֶׁמָּלֵא קֶרַח, כֵּיצַד נוֹהֲגִין עִם שְׁרִיָּתוֹ עַיֵּן לְעֵיל סִימָן ס"ח.

One must rinse the meat before salting. And if the butcher rinsed it, there is no need to rinse it at home (Tur). And if, after he rinsed it, he cut each piece into two or into three, or removed the hooves of the feet after the rinsing (Issur v'Heter haAroch, klal 14 and 17), he must go back and rinse them. Hagah [Rema]: And if he did not do so, it is as though it had not been rinsed at all (there). The rinsing of the meat: at the outset he should take care to soak it for about half an hour and to rinse it well in the water of the soaking; but if he did not soak it and only rinsed it well, that suffices for him. And afterwards he should wait a little, so that the water drips off, before he salts it, so that the salt is not dissolved by the water and does not draw out the blood (Hagahot Shaarei Dura, and Hagahot Asheri, chapter "All flesh", and in the Issur v'Heter haAroch, klal 1). And they are accustomed not to use the vessel in which they soak meat for other things. And if the meat remained in its soaking for twenty-four hours, the meat and the vessel too are forbidden; and see below in this siman. But for less than twenty-four hours one need not be particular. And even where the vessel became forbidden, it is permitted to go back and soak in it (in the Issur v'Heter haAroch). The law of meat that is full of ice, how they practise with its soaking — see above, siman 68.

Se’if 2ב׳

אִם מָלַח וְלֹא הֵדִיחַ תְּחִלָּה, יְדִיחֶנּוּ וְיִמְלְחֶנּוּ שֵׁנִית. וְיֵשׁ אוֹסְרִין. הַגָּה: וְכֵן נוֹהֲגִין, אֲפִלּוּ לֹא נִמְלַח רַק מְעַט כְּדֶרֶךְ שֶׁמּוֹלְחִין לִצְלִי, וַאֲפִלּוּ לֹא שָׁהָה בְּמִלְחוֹ שִׁעוּר מְלִיחָה (אָרֹךְ וש"ד וּסְמַ"ג). מִיהוּ בִּמְקוֹם הֶפְסֵד מְרֻבֶּה, יֵשׁ לְהַתִּיר (בֵּית יוֹסֵף). וְאִם לֹא הוּדַח רַק מְעַט, קֹדֶם שֶׁמְּלָחוֹ, מֻתָּר בְּדִיעֲבַד. וְהוּא הַדִּין אִם הָיָה ס' בַּחֲתִיכָה נֶגֶד דָּם שֶׁעָלָיו (הַגָּהַת ש"ד בְּשֵׁם מהרא"י). וְאִם נִמְלַח חֲתִיכָה בְּלֹא הֲדָחָה עִם שְׁאָר חֲתִיכוֹת, שְׁאָר חֲתִיכוֹת מֻתָּרוֹת וְהִיא אֲסוּרָה (בְּאָרֹךְ כְּלָל ד' דִּין ה').

If it was salted but not washed first, rinse it and salt it again. There are some who forbid this practice. Rema: This is our custom, even if it was only salted a little bit, like the amount of salt used before it is roasted, and even if it was not salted for a shiur melicha (aruch, sharei durah, and semag). One who is in danger of a great loss can be lenient (beit yosef), and if it was just rinsed a little before salting it is acceptable after the fact. This is the rule if the piece of meat is 60 times the volume of the blood that is on it (Sharei Durah in the name of the Mahari). If one salted an unwashed piece of meat with other pieces of meat, the other pieces are acceptable and the unwashed one is forbidden (aruch).

Se’if 3ג׳

לֹא יִמְלַח בְּמֶלַח דַּקָּה כְּקֶמַח, וְלֹא בְּמֶלַח גַּסָה בְּיוֹתֵר שֶׁנּוֹפֶלֶת מֵעַל הַבָּשָׂר אֵילָךְ וָאֵילָךְ. וְאִם אֵין לוֹ מֶלַח אַחֵר רַק מֶלַח דַּק כְּקֶמַח, מֻתָּר לִמְלֹחַ בּוֹ (ד"ע).

Don't use salt that is as fine as flour, and don't use salt that is too thick because it will fall off the meat. Rema: and if one only has salt that is as fine as flour, it is acceptable to use it.

Se’if 4ד׳

יְפַזֵּר עָלָיו מֶלַח שֶׁלֹּא יִשָּׁאֵר בּוֹ מָקוֹם מִבְּלִי מֶלַח, וְיִמְלַח כְּדֵי שֶׁלֹּא יְהֵא רָאוּי לֶאֱכֹל עִם אוֹתוֹ מֶלַח, וְאֵינוֹ צָרִיךְ לְהַרְבּוֹת עָלָיו מֶלַח יוֹתֵר מִזֶּה. וּמוֹלְחוֹ מִשְּׁנֵי צְדָדִים. וְעוֹפוֹת צָרִיךְ לְמָלְחָם גַּם מִבִּפְנִים. וְאִם לֹא מְלָחָם אֶלָּא מִבִּפְנִים אוֹ מִבַּחוּץ, וְכֵן חֲתִיכָה שֶׁלֹּא נִמְלְחָה אֶלָּא מִצַּד אֶחָד, מֻתָּר. הַגָּה: וְיֵשׁ אוֹסְרִים אֲפִלוּ בְּדִיעֲבַד (מהרא"י בְּהַגָּהוֹת ש"ד וְאָרֹךְ כְּלָל ו'), וְהָכֵי נָהוּג, אִם לֹא לְצֹרֶךְ. וְדַוְקָא אִם כְּבַר נִתְבַּשֵּׁל כָּךְ; אֲבָל אִם לֹא נִתְבַּשֵּׁל עֲדַיִן, לֹא יְבַשְּׁלֶנּוּ כָּךְ, אֶלָּא אִם הוּא תּוֹךְ י"ב שָׁעוֹת שֶׁנִּמְלַח, יַחֲזֹר וְיִמְלַח צַד הַשֵּׁנִי שֶׁלֹּא נִמְלַח עֲדַיִן וִיבַשְּׁלֶנּוּ אַחַר כָּךְ, וְאִם הוּא אַחַר י"ב שָׁעוֹת, אֲזַי יִצְּלֶנּוּ דְּנוּרָא מִשְׁאָב שָׁאִיב וְאֵין הַצַּד שֶׁנִּמְלַח כְּבָר בּוֹלֵעַ מִצַּד שֶׁלֹּא נִמְלַח (שָׁם).

One should scatter salt so that no place remains without salt. And, one should salt so that it [i.e. the meat] won't be fitting for eating with the same amount of salt. There is no need to add more salt than this. It should be salted on both sides. Birds need to be salted also on the inside. If they are only salted on the inside or on the outside, and likewise with pieces [of meat] that are only salted on one side, these are permitted. Gloss: And there are those who forbid this even after the fact, and this is the custom if there is no great need for the meat [i.e. to feed guests, or shabbat is starting soon. This means that it is permissible to use meat salted on one side even from the outset if there is a need for it.]. But if the meat hasn't been cooked, one should not cook it as is, but if it's within 12 hours of having been salted should instead salt the second side that hasn't been salted and then cook it afterwards. If it has been after 12 hours of being salted then one should roast it on the fire, and the fire certainly draws it [i.e. the blood] out, and the side that was salted won't absorb [blood] from the side that wasn't salted.

…and 16 more se'ifim in this siman.

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Shulchan Aruch, Yoreh De'ah — Torat Emet 357 edition, via Sefaria — public domain

English: Sefaria Community Translation — CC0

English rendered from the Hebrew for this app — The Gematria's own rendering program. A rendering of the words, not a ruling; practical halacha is learned with a rav