235. The Salt Used

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 dry so that it spreads well and doesn’t clump together.

36:9 The salt must be sprinkled on all sides of the meat, not leaving any spot exposed. Poultry should be opened so that they can be well-salted on the inside as well.