Salting Meat

ויקרא פרק ז, כז כָּל-נֶפֶשׁ אֲשֶׁר-תֹּאכַל כָּל-דָּם וְנִכְרְ תָּה הַנֶפֶשׁ הַהִוא מֵעַמֶיהָּ:

We salt meat (מליחה) in order to avoid the Biblical prohibition of eating blood. The standard process of salting meat involves a first washing of the meat, placing salt on the meat, and a second rinsing of the meat. An entire section of Yoreh Deah concentrates on this process. At least this one aspect related below reveals mathematical patterns.

HALACHA 69:6

The source for the amount of time that meat must be salted is found in the Ba’ha’g.1 He says that the meat must be salted for the amount of time it takes to roast. The Rambam learns that this is a שיעור למיל . שיעור מיל is the amount of time it takes an average person to walk 2000 אמות (about one kilometer).

There are three opinions how long this takes:

• The Shach (25) explaining the Mechaber says that a שיעור מיל is 18 minutes.
• The Gilyon Maharsha brings the Pri Chadash who that a שיעור מיל is 24 minutes.
• The opinion of the Gr"a (Orach Chaim Siman 459:5) is that a שיעור מיל is 22½ minutes.

L’halacha, the Mishna Brura 459:15 (biur halacha יהו ) says even b’dieved the salt must be on for at least 22½ minutes. However, the Chazon Ish (Orach Chaim Siman 123 seif 1) says that b’dieved we can rely on the opinions that a שיעור למיל is 18 minutes.

The Rama says that the custom is to salt meat for one hour. The reason for this custom is that we are choshesh for those that say that salting is relative to the size of the piece therefore we give a shiur that is universal. Since the meat must be salted for the amount of time it takes to roast it and the Gemora in Pesachim says that one hour is enough to roast a whole רבן פסחק (Pesach sacrifice), we set that as a standard to cover all situations, so there will be no question, even when koshering a large piece of meat.2

1 Ba’al Halachos Gedolos – one of the Geonim who lived in the 7th century.
2 See the Aruch Hashulchan 69:34-37 for another novel reason for waiting 1 hour.

In this aspect of halacha regarding salting of meat to take out the blood, we are stringent in regards to the שיעור מיל to use an excessive amount of time.

ASSIGNMENT

→ Please name another halacha involving שיעור מיל that we are stringent to do according to the opinion with the minimum amount of time.
Hint: We have the same opinions regarding how long is this other measure of time. The mnemonic for this amount is תִמְלָּח מֶלַחבַ (ויקרא פרק ב יג)“One should salt it (the Korban) with salt”. The word במֶּלַחand the word מילeach have the same numerical value of 80.

For additional information on the salting process and varying opinions and resultant halachos:

SIX OPINIONS ON SALTING

Not for determining the law but to see the variety of opinions

רא"הר"ןמרדכיי"אסמ"קרא"שRemove blood on surfaceRemove crusty surfaceRemove surface blood which stops salt from reacting with blood in meatSoak to soften meatRemove surface blood, considered דם בעיןSoften surface to allow blood to easily flow outIf salt left on After 12 (or 24) hours meat forbiddenNo effect; Wash and resaltNo effect; Wash and resaltWash and resaltForbidden דם בעין driven into meatWash and resaltIf the meat cut after washing, but before saltingNo need to wash againCreates new surface blood and needs washingNo need to wash again; not worried about surface bloodCreates new surface blood and needs washingNo need to wash againWashing superficiallyGoodNot sufficientGoodNot sufficientGoodMeat 60 times greater than surface bloodGoodWash and resaltWash and resaltWash and resaltGood

Mechaber holds like the Mordechai
Rema: (hefsed m’rubah) like Mordechai, L’chatchila concerned about the Smak and all opinions