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In order to remove the blood from meat (‘kashering’) through salting, the salting must be done within 72 hours of slaughter. Soaking the meat during that 72 hour period restarts the clock.

If the meat is neither salted nor soaked within the time limit, it can no longer be ‘kashered’ by salting, but must instead be broiled before eating to remove the blood.If the meat is neither salted nor soaked within the time limit, it can no longer be ‘kashered’ by salting, but must instead be broiled to remove the blood, after which it may be eaten.

Once it has been broiled, it should not be cooked, but if it is subsequently cooked it may be eaten ex post facto.

Source: Shulchan Aruch Yoreh De’ah 69:12-13 Shulchan Aruch Yoreh De’ah 69:12-13

And here is an informative (and entertaining) English article on the topic.

In order to remove the blood from meat (‘kashering’) through salting, the salting must be done within 72 hours of slaughter. Soaking the meat during that 72 hour period restarts the clock.

If the meat is neither salted nor soaked within the time limit, it can no longer be ‘kashered’ by salting, but must instead be broiled before eating to remove the blood.

Once it has been broiled, it should not be cooked, but if it is subsequently cooked it may be eaten ex post facto.

Source: Shulchan Aruch Yoreh De’ah 69:12-13

In order to remove the blood from meat (‘kashering’) through salting, the salting must be done within 72 hours of slaughter. Soaking the meat during that 72 hour period restarts the clock.

If the meat is neither salted nor soaked within the time limit, it can no longer be ‘kashered’ by salting, but must instead be broiled to remove the blood, after which it may be eaten.

Once it has been broiled, it should not be cooked, but if it is subsequently cooked it may be eaten ex post facto.

Source: Shulchan Aruch Yoreh De’ah 69:12-13

And here is an informative (and entertaining) English article on the topic.

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source | link

In order to remove the blood from meat (‘kashering’) through salting, the salting must be done within 72 hours of slaughter. Soaking the meat during that 72 hour period restarts the clock.

If the meat is neither salted nor soaked within the time limit, it can no longer be ‘kashered’ by salting, but must instead be broiled before eating to remove the blood.

Once it has been broiled, it should not be cooked, but if it is subsequently cooked it may be eaten ex post facto.

Source: Shulchan Aruch Yoreh De’ah 69:12-13