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The Laws of Salting Meat [Chapter 36]
Before salting meat, one must wash it very carefully in water. It should be soaked in the water for at least half an hour, with the water covering the meat entirely. When there is blood visible on the meat, one should scrub it with the soaking water until it's removed. Similarly, regarding poultry, one must carefully clean (on the neck) the place of slaughter and also from within (the bird) where there is any blood visible. At times, one may discover within either meat or poultry a place where blood has coagulated because of a wound. It (the meat) must be cut away from this place and removed before the soaking. When the water (to be used for soaking) is very cold, it should first be placed in a warm place so that its temperature will rise slightly before the meat is soaked in it. Otherwise, the water's coldness will cause the meat to harden, and the blood will not then be removed in the salting process. (KSA 36:1)