Before meat is salted it must be thoroughly washed with water. The meat must be soaked in water for approximately a half hour, and the water must completely cover the meat. Where actual blood is visible on the meat, it must be rubbed off in the water in which it is soaked and removed. Similarly [when salting] fowl, you must thoroughly rub the place where the cut was made, [when it was killed.] Similarly on the inside [of the animal] where actual blood is visible. Occasionally meat or fowl may have a blood clot due to a wound—this place must be cut off and removed before the meat is soaked. If the water is very cold, it must first be set in a warm place to reduce the coldness before the meat is soaked in it, because if the water is very cold the meat will harden and will not expunge the blood during the salting.

If you forgot and allowed the meat to soak in water for twenty-four hours, then both the meat and the vessel are forbidden [to be used]. If you soaked liver in water for twenty-four hours, consult a competent Rabbinic authority.

On the day of erev Shabbos when you have no time, or in a similar situation when you are pressed for time; it is sufficient to rub the meat well in water, and let it soak for a short while in water, and if there is no redness in the water you may salt it.

If after soaking, one piece was cut into two, you must wash the place where the cutting was done very thoroughyly because of the blood that is there.

Meat that is frozen must be thawed out [before it is salted], but it may not be placed near a heated oven. In an exceptionally pressing situation, it may be soaked in lukewarm water.

The vessel set aside for the soaking of meat may not be used for any other food.

After the meat has been soaked, the water must be drained from it, so that the salt does not dissolve because of the water, and become ineffective in drawing out the blood. Care must be taken [however] that the meat is not totally dry, so that the salt does not fall off [the meat].

The salt should not be as fine as flour, because it will dissolve immediately, and will not draw out blood. It should also not be too [coarse], as it might fall off the meat. It should be of medium size, like the salt processed through cooking, and it should be dry so that it spreads well.

The salt must be spread on all sides of the meat, so that no place is left without salt. Therefore, [when salting], poultry must be opened properly, so that it can be salted properly on the inside as well.

When meat is salted, it must be placed on a surface where the blood can easily drain off. Therefore, the basket with the meat should not be set on the ground, because the blood will not drain easily. Even after the meat has remained in salt for the prescribed length of time before it is rinsed off, it should not be set in a place where the blood cannot flow freely from it. When meat is salted on a board, the board must be slanted, so that the blood flows freely and the salting board must not have a groove into which brine might accummulate. When salting poultry (fowl) or a complete side of beef which has an inside and a cavity, the hollow side must be turned downward, so that the blood will drain freely.

The meat should remain in the salt for an hour. In an exceptionally pressing situation twenty-four minutes is sufficient.

After the meat has remained in the salt for the prescribed time, the salt should be thoroughly shaken off, and the meat rinsed three times in water, very thoroughly. And a God-fearing woman should personally supervise the rinsing off of the meat, because sometimes the maid who must carry the water on her shoulder, will be sparing [with the water], which could cause, God forbid, [a violation] of the prohibition of [eating] blood. Care must be taken not to leave unrinsed meat inside a vessel without water.

When kashering poultry, take care to remove the head before soaking, and if the poultry was salted with the head attached, consult a competent Rabbinic authority. The same precaution applies when kashering an animal.

Unsalted meat, should not be put in a place where salt is sometimes kept. A special vessel should be set aside specifically for [unsoaked and unsalted] meat. Vegetables, or fruit, or similar food items, which are usually eaten without being washed should not be placed in this vessel, because blood from the meat clings to the vessel, and from the vessel it will cling to the food.

When kashering the head, it must be split open before soaking, the brain must be removed, and the membrane covering it, opened. The brain must be soaked and salted separately. The head must be salted on the inside and outside and may be salted even with its hairs.

Bones containing marrow, that are still attached to the meat, may be salted together with the meat as they are, but if they are disconnected from the meat, they must be salted separately, and should not be placed near the meat while salted.

When kashering animal feet, the tips of the hoofs must be cut off before they are soaked so that the blood may drain from them, and they must be placed [in the salt] in such a way [the hoofs downward] that the blood can drain; and they, too, may be salted with its hairs.

The heart, must be cut open before soaking it, so that the blood flows from it.

It is also customary to cut open the lungs and to open up the large tubes before soaking them.

Since liver contains a large amount of blood, it is not proper [as it is with ordinary meat and poultry] to cook by virtue of its being salted. It must be broiled over a fire. Prior to broiling it must be cut open very well, and the open parts placed on the fire so that the fire effectively draws out all the blood contained in the liver. The liver must be rinsed before placing it on the fire; and when placed on the fire, it should be lightly sprinkled with salt. It should be broiled until it becomes edible. [After broiling] it should be rinsed well of the blood it discharged. Care should be taken that it be rinsed three times, and then it may be cooked.

Liver must be broiled only on an open fire and not in an oven that has been raked [from coal and ashes]. It must not be wrapped in paper to be broiled, even if the paper is thin.

Liver must not be salted before broiling, as is done with ordinary meat and certainly liver must not be salted together with meat.

The spleen is kashered in the same manner as ordinary meat, but the membrane must be removed from it before soaking, for it is in the category of forbidden fat. It must also be purged of any veins. The tip of the vein should be grasped and pulled out. This will also pull along the three cords [of veins] that are inside. Care must be taken that none of these cords are severed. If any of them happens to become severed, they must be dug out.

The mesentery [membrane] and the other intestines should be salted on their exterior to which the fat clings.

If milk is found in the stomach of a calf, it must be spilled out before soaking it, and then you may treat it like any other meat.

Eggs found inside poultry, whether they are very small or completely developed with their shells, must be soaked, salted and rinsed. They should not be salted near the meat, rather, they should be put in a place where the blood of the meat will not drain on them. Such eggs, even if they were fully developed should not be eaten with milk.

Meat that was left unsalted for three consecutive [24 hour] days must not be cooked unless it was soaked during the interim.

It is customary that after the feathers of poultry are plucked, it is singed over fire to remove the remaining feathers. Care must be taken to singe them only over a flame fueled by straw, and not over a large flame. Care must be taken to move the poultry to and fro so that they do not become heated.