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
Shabbat Shalom
- Danny
Thursday, 25 Menachem Av 5771
Thursday, August 25, 2011
Halocho #874 - Watering meat on Shabbat
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