234. The Utensil in Which Meat is Soaked

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 be sure not to let the meat dry off entirely or the salt won’t properly adhere to it.