I'm Sara Gittel from the Shtetl and I just got back to my home with my freshly shechted chicken that I had brought to our local Shochet. I seem to have forgotten though how to salt it. Can please you explain to me what I should do? Thanks!
In all seriousness, though, salting meat was something the vast majority of our great-grandmothers learned at home on Friday mornings. Today very few Jews do it themselves. Can someone explain what needs to be done, as if they were talking to Sara Gittel?
Everyone should of course CYLOR before relying on this if they ever need to salt meat themselves, but I think it is still quite informative to have a feeling for what went/goes on.
Please cover the whole process of salting an entire chicken at home, including different opinions when necessary, but focusing on the more conclusive rulings. An ideal answer will read like a hands-on guide.
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