Watering meat on Shabbat (Halacha a day)

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Meat has to Kashered (soaked,  salted and rinsed to remove the blood) within 3 days of  being slaughtered.

If this is not possible then the meat has to be hosed down every 3 days.

It is forbidden to hose down meat on Shabbat,  however one may ask a non-Jew to do so, to prevent the meat  from becoming forbidden.

Source: Kitzur Shulchan Aruch 80:56

Danny Schoemann (for more visit Danny’ website)


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