Melicha Outline
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Melicha Outline
Effect of Salt Rosh – only takes blood out Other Poskim – salt also drives the surface blood into the meat (but not simultaneously)
Mechaber: holds like Mordachai Rama: like Mordachai (hefsed m’rubah), concerned about Smak and l’chatchila -concerned about all opinions; meat must be soaked for a half hour
-Prisha: don’t need salt meat immediately after soaking; Bach: don’t fear butcher didn’t rinse well -Bach: not afraid that meat got dirty again from the blood in the butcher’s place Chavas Da’as: if rinsing done in slaughter house when meat still warm then soaking isn’t necessary. Shach: if butchers did a good rinsing than a soaking is not necessary
Shach: hooves not removed, washing good Hadacha Muetes-M’ikar hadin we are worried about blood on the surface of the meat Mechaber: L’catchila wash the surface fairly well, since that is what the butchers did Rama - l’chatchila soak the meat; b’dieved:
Frozen Meat Shach: cannot salt until defrosted Pri Chadash: can combine the time of salting from before and after the meat was frozen Sifsai Da’as: don’t combine
Stam V’Yaish Halacha K’stam Mechaber first says assur and then mutar Rama hefsed m’rubah it is permitted
Rama same halacha Shach says even though might not cook, can roast
Washed superficially and 60 meat against surface blood
Taz & Shach hold that Rama would say mutar b’dieved if salted even if not cooked yet -do not need to wash and resalt R’Akiva Eiger says need to resalt (except for hefsed m’rubah) Halacha like R’ Akiva Eiger Hadacha Rishona with Cold Water Mordachai: cold water hardens meat R’ Akiva Eiger: done with cold water, according to all mutar if washed and resalted
Rama: Dam B’ain on unwashed meat will not assur washed meat Pri Megadim explains Dam B’ain dissolves a bit during washing and is not so thick
Fine Salt Rambam – fine salt would be absorbed into the meat and would not draw out the blood Rosh - fine salt better because its sticks better and easier to cover the meat Bais Yosef – Rambam only use coarse salt; Rosh even coarse salt can be used Mechaber use salt not too fine and not too course Rama if only have fine salt can use; does not seem to be arguing on the Mechaber Salting on One Side Rashba and Ran b’dieved all right to do just one side Mechaber l’chatchila salt the meat on two sides and b’dieved if salted one side, then mutar Rama: Mutar if great need and cooked if one side salted or if not cooked and w/in 12 hours Lungs Issur V’Heter anything that has cavities must be salted on the inside Taz says to open the chambers; Minchas Yaakov do not have salt on inside
Shach says do not have to cut a large piece of meat in half to salt Taz says that a head not salted on inside is assur
Shach custom not to salt every square inch; enough salt “most” of the area inside chicken Mishb’tvos Zahav – one should split the chicken open -l’chatchila should salt every square inch; -pieces not fully removed (lungs, kidneys) only salted 1 side; only eat hefsed m’rubah
Taz: Mutar to resalt the second side because tzir is still coming out Shach: salting second side only helps if the meat was not washed off; Must roast; can’t cook Mishb’tzos Zahav & R’ Akiva Eiger: even side that was salted must be salted again Salted More than 24 Hours Taz: only way to eat meat after 12 hours is to roast (and thus, no case of hefsed m’rubah) Shach: Can be called Hefsed M’rubah to eat cooked; if not hefsed m’rubah then roast -can resalt if between 12 and 24 hours if Hefsed M’rubah R’Akiva Eiger & Nekudas Hakesef: Choshesh that enough blood left to osser salted side
Ba’ha’g: salt for same amount of time it takes to roast Rambam shiur Mil Other rishonim: relative to size and according to how long to roast that particular piece Shiur of a Mil Shach – 18 minutes (Chazan Ish b’dieved) Rambam (PriChadash) 24 minutes Gr’a: 22 ½ minutes (Mishna Breruah Paskins like the Gr’a) Rama: custom to salt meat for 1 hour
The Final Washing Tur – meat needs to be rinsed יפה יפה ; two times (Rosh) Smak – even one washing suffices to clean the meat Hagos Ashiri – washed three times Rambam – as many times as needed to have water run clear off the meat
Tur: shake off salt prior to washing Rashba: concerned that salt will drive blood back into the meat during washing Rashi: if fine salt do not need to shake Mechaber: final washing done by washing meat off twice; shaking salt does not replace washing Rama: done by washing three times; shaking can be in place of one hadacha The Order of Hadacha Achrona Hold meat in the air, shake it and rinse under running water Then place in vessel filled with water and wash well Take meat out, wash vessel out, refill it with water and wash meat again Washing in Fruit Juice Rama allows for final washing Taz says can be used even for first washing Halacha should use water; -but b’dievved washing permitted with fruit juice
L’chathilah one should rinse or shake off the salt before placing it in vessel to wash B’dieved it is mutar and can proceed with washing
Issur cooked with heiter, the entire mixure has din of nevila Mechaber Ch’n’n only applies to basar v’chalav Rama applies to other issurim Issur Davuk issur stuck to the heiter Would need 60 against the entire group Salt not called davuk Mechaber does not hold by issur davuk Only Like the Original אין הנאסר יכול לאסור במקום שהאיסור עצמו יכול לילך שם Salt has the taste of blood and blood can only spread to a maximum of 60 times itself Kli Shaini Rama does not permit; Marashal permits meat the was placed in kli shaini Taz relay b’dieved; Shach only hefsed m’rubah
Rabbainu Yerucham (Taz): if not on the fire, is mutar and can be salted; Toras Chaim: argues that meat is assur (blood inside will cook) Mnchas Yaakov: mutar in a hefsed m’rubah (like Taz)
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