237. Cleaning the Meat

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 well. Accordingly, there was motivation to use less water. Meat must not be placed in a container without water until after it has been rinsed.

36:13 One must be careful to remove the head of poultry before soaking. If a bird is salted with its head, an authority should be consulted. The same applies with an animal.