Shulchan Arukh Yoreh De'ah · Siman 76

Shulchan Arukh Yoreh De'ah 76 — English translation

Translation: Ritual of Judaism. Derived from French translation by Jean de Pavly & M.A.Neviasky, 1898. Section numbers match the Hebrew text above.

1. 1On Meat for Grilling Meat for grilling does not need salting, as the fire expels the blood specific to the respective piece. But if the blood of another piece falls on the meat, the fire's action is ineffective, even if the blood is cold: thus, the surface of the meat must be removed to the thickness of a finger.
2. 2Meat for grilling can be salted and eaten afterward without post-washing, without concern for the blood in the salt. Some opine that this is only if the meat is grilled immediately after salting. But if left in the salt for a long time, it must be thoroughly washed before grilling, as the salt absorbs the blood in that case. G LOSS : Some opine that meat for grilling needs prior washing. Others claim it also needs salting. The custom is to wash and lightly salt it when putting it on the spit, and grill it immediately before the salt absorbs blood. But if not done this way, it is permissible, provided it has not remained in the salt for the prescribed duration; otherwise, it is forbidden. There is no difference between geese and other poultry in this regard; provided the poultry is not stuffed with eggs or meat; as then it is considered cooked and needs salting. When grilling unsalted meat, it is customary not to turn the spit often to allow the blood to drain. If done otherwise, there is no harm. There is no difference regarding whether it is meant to be eaten grilled or cooked afterward; provided it is grilled to the point, that is, half-cooked. Some opine that the meat should be washed after grilling due to the blood that adheres to it. Deliberately, this is the custom; but if not done, even if cooked afterward, and even if salted before, it is permissible, as the fire expels the blood.
3. 3If, at the time of slaughter, the jugular veins of the poultry are not severed, it is forbidden to eat it, even grilled, unless cut into several pieces before grilling. It is also forbidden to eat it raw without cutting and salting it beforehand. But if the veins are extracted, it can be eaten raw and grilled, even without salting and even whole. Some forbid eating it whole, even grilled unless the jugular veins and most of the circumference of the two tubes are severed.
4. 4One author forbids cutting with a knife the meat grilled without salting and not yet fully cooked, as the knife absorbs the blood. Another author declares the spit on which unsalted meat is grilled forbidden. Yet another author forbids leaving the meat on the spit after removing it from the fire and after it has stopped expelling blood, fearing it will reabsorb it. Some declare the meat permissible in all these cases. G LOSS : We declare these things forbidden deliberately and permissible when faced with a fait accompli.
5. 5When unsalted grilled meat is placed on bread, the bread is permissible, even if it turns red, if the meat is already fit for consumption, according to most people's taste. G LOSS : That is, if it is already half-cooked. Similarly, the mere juice of the meat is permissible.
6. 6When grilling unsalted meat, the grease that drips should not be collected in a vessel until the meat is cooked to the point of being fit for consumption.

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