[Avodah] How Much Salt for Kashering?

[Micha Berger]

On Mon, Nov 20, 2017 at 01:12:52PM +0000, Jay F. Shachter via Avodah wrote:
:> Kosher meat must have all traces of blood removed.

Dam here means blood in the circulatory system. Not blood within tissue.
Problem with translations; there often isn't a 1:1. Particularly in
cases of terms of art, like "dam" in this context.

: No, it does not.  This is true only if you are going to cook the meat
: before eating it.

SA YD 27:2 does say you don't need salting. (See limitations in 3-4.)

But... this is because all the dam can be removed by removing the veins,
and simple rinsing. So, in the same sense that cooked meat needs melichah
to remove all traces of dam, so too does raw "[k]osher meat must have
all traces of [dam] removed."

Seems 

Tir'u baTov!
-Micha