231. Salting Meat
35:9 If one makes bread for Shabbos but forgot to separate challah on Friday, outside of Israel* he may eat the bread on Shabbos so long as a large enough portion is left over so that challah may be separated from it after Shabbos. This size is enough so that challah can be taken and there will still remain a volume that could be considered a significant amount. If Shabbos was erev Pesach (the day before Passover) and one neglected to separate challah from bread baked for Shabbos, there are many conflicting factors regarding how to proceed. Therefore, it is important to get in the habit of taking challah properly on Fridays.
*This leniency only applies outside of Israel, where the laws of challah are observed by rabbinic enactment. In Israel, challah is a Biblical requirement and one may not act leniently in such a case.
36:1 Before salting meat, it must be washed thoroughly in water. It should be soaked for at least half an hour, completely submerged in the water. If blood is visible on the meat, it should be scrubbed with the soaking water until the blood is removed. Similarly poultry must be thoroughly cleaned at the place of slaughter and inside where blood is visible. One may occasionally find a place in meat or poultry where blood has congealed because of an injury. In such a case, the meat in this place must be cut off and disposed of before soaking. If the water for soaking is very cold, the meat should first be placed somewhere warm so that its temperature will rise a little before soaking. If this is not done, the very cold water can cause the meat to harden so that the blood will not be removed efficiently when the meat is salted.