Siman 69, Halacha 19

I was wondering this afternoon, "What in the world shall I write about for tonight's post?" A few minutes later I learned the following Halacha, and I knew that my question had been answered.

Tur Shulchan Oruch: The Rambam writes that even after meat has been properly salted it's necessary to put it in boiling water before cooking it in order that all the blood remaining inside the meat will be "sealed in" and won't come out afterwords.

(The Rambam is concerned that the remaining blood in the meat will come out when the meat is cooked. If the blood is "sealed in" then the meat is kosher, because any blood remaining inside is kosher [It's generally not known {except by those who happen to be learning smicha} that meat does not have to be salted in order to be kosher. As long as all visible blood is washed off the meat it's permissible to take a bite, right then, right there. However, in order to be able to cook the meat it must be salted.])

The Tur writes that we don't have this custom (to put the meat in boiling water after salting), because once it's undergone proper salting we assume that there's no blood remaining inside the meat.

The Beis Yosef writes that since many argue with the Rambam we don't hold like him, but if it's possible to follow his words than it's good to.

Shulchan Oruch: After meat has been salted and washed it's permitted to put it even into water that is not boiling, and some require that it be put into boiling water. The Ramah says that the minhag is like the first opinion, which is the primary opinion.

The Shach, after explaining all that I said previously, says that any liquid which comes out of the meat after it's been salted is just juice, even if it's red in color.