Issur V’Heter Course Outline
Rabbi Chaim Smulowitz

Issur V’heter is a Smicha Course


1st Semester Schedule

The following are 28 shiurim that will be given out on laws of Melicha. Two Shiurim are delivered weekly, every Sunday and Wednesday. Periodically quizzes will be send as well, which should be sent to the Rav. Questions are accepted at all times.
Siman 69:
1) The six reasons for hadacha rishona (first rinsing) according to the Pri Megadim.
2) If the meat was salted without hadacha rishona
3) The order of salting.
4) Meat salted on one side.
5) The final rinsing.
6) Can the non-Jewish maid be believed that she did a final rinsing?
7) Meat that was cooked without being salted.
8 ) The chumra (strictness) three-day-old meat that was not salted.
9 ) Meat cooked without salting.
10 ) Meat that was salted in a “kli sh’aino menukav” (a container without holes).
11 ) The law of Chalita (koshering by boiling).
12 ) Ma’ase D’Rashi – (meat that was placed in a kli sh’aino menukav after it was koshered but before the salt was rinsed).

Siman 70:
13) Four reasons that one may salt many pieces of meat together according to the Pri Magadim.
14) Fish and chicken that were salted together.
15) Kosher meat and treif meat that were salted together.
16) Meat at one stage of salting that comes into contact with meat at a different stage of salting.
17) Meat that falls into “tzir” (salty blood that collected under the racks).
18) Part 2.

Siman 71:
19) How to kosher the head.

Siman 72:
20) How to kosher a heart.
21) A chicken cooked with a heart that was not koshered properly.

Siman 73:
22) Liver – The sugya.
23) The argument between Rashi and Rabbanu Tam concerning the blood of the liver.
24) How to kosher a liver.

Siman 74:
25) A discussion about the spleen.

Simon 75:
26) A discussion about the intenstines.

Siman 76:
27) How to kosher meat by roasting.

Siman 77-78:
28) Stuffed chicken with meat.

2nd Semester

Siman 87:
1) The kind of meat that is forbidden to cook with milk and the definition of cooking.
2) Chicken and milk cooked together.
3) Almond milk and chicken (The shiur is about “moris eyun” – what people will think).
4) The laws of eggs in a chicken after it was slaughtered.
5) Making cheese with rennet.

Siman 88:
6) Two people eating at a table. One is eating milk and one is eating meat.

Siman 89:
7) Meat between the teeth. Waiting 6 hours before eating milk.
8 ) Waiting 6 hours after a tavshil.

Siman 90:
9) How to measure heter against issur in cases where the issur is an udder. The argument between the Rambam and the Rashba.
10) How to kosher an udder and problems koshering it with meat.

Siman 91:
11) Placing kosher food on a treif plate.
12) Clarification of “tatah gavar”.
13) Cooking something that is “ossur kdai klippa”.
14) Problems of salty cheese touching salty meat.

Siman 92:
15) Meat that falls into milk.
16) The argument between Rashi and the Ri (Rav Yitzchak).
17) “Chaticha Na’aseh Nevayla” – an argument between the Mechaber and Rama.
18) A drop of milk that falls on the outside of a pot.
19) The law and the custom of the above.
20) The laws of “zaya” (steam) and spills.

Siman 93:
21) The status of a pot that was used to cook meat and then milk.

Siman 94:
22) If a milchig spoon was placed in a pot of meat.
23) A milk spoon and a meat spoon were used at different times in a new (parve) pot.
24) Onions that were chopped with a meat knife and afterwards cooked with milk.
25) Meat that was cut with a dairy knife.

Siman 95:
26) Clarification of “not-bar-not”.
27) Meat and milk dishes washed together.

Siman 96:
28) The law of a radish (and onion) cut with a meat knife.
29) Onions and Spices

Siman 97:
30) Milchig Bread.

3rd Semester

Siman 98:
1) Can we believe a non-Jewish taste tester? (The law of Akum). What if he’s a respected expert?
2) “Min b’mino”, “min b’aino mino”, and “min b’mino v’aino mino”. The law of “nishpach”.
3) Clarification of if a kli can become a “chticha nevaila” and if “blios” in a kli can become a “chaticha nevaila”.
4) Issur mevatel issur (one issur annulling another).

Siman 99:
5) How and why issur bones combine with heter to mevatal the issur. The difference between soft bone and dry bones.
6) The laws of “ain mevatal issur l’chatchila”.
7) The laws of “ain mevatal issur l’chatchila” by issurai d’rabbanan.

Siman 100:
8) The laws of “baria”.

Siman 101:
9) The laws of “chaticha reui lechabed”.

Siman 102:
10) The laws of “Dvar sheyash lo matirin”.
11) Part 2.

Siman 103:
12) “Nosain tam lefgam” – issur that gives a bad taste. When is it permitted or not permitted and why.
13) When is a kli considered nosain tam lefagam. After 24 hours or even just overnight?

Siman 104:
14) Squirrels and mice.

Siman 105:
15) Pickling.
16) Further clarification of “tata gavar”.
17) Issur and heter that touch during roasting.
18) Ain blias yotzai blo rotav (blias will not come out without liquid)
19) Meliach Kerosayach – salting is like roasting.

Siman 106:
20) Efshar Lesochato / Chaticha Na’aseh Nevailah: are the the same law or are they two different laws?

Siman 107:
21) The argument between Rav and the Rivah.

Siman 108:
22) “Rai’ach Milsa” – Does oder have enough material substance to affect other food?

Siman 109:
23) One piece of issur mixed up with two pieces of heter: can one person eat them all?

Siman 110:
24) A “dvar chashuv” is not batul; the definition of a “dvar chasuv”.
25) Clarification of the cases that are covered by the laws of “kavuah”. (“Taishe Chanuos”)
26) The law in the case where a “chaticha ra’ui lehitchabed” became mixed up in a seudah and then one portion was accidentally eaten.
27) How many “taruvos” (mixtures) are needed to make a safek safekah.
28) Some basic principals of sefek safekah. Further points will be posted.

Siman 111:
29) The laws of “tolin” (we assume that issur fell in the issur pot and heter fell in the heter pot).
30) Part 2.

This course takes approximately 15 months.

These shiurim are meant to take the talmid beyond the basics of kashrut. With the skill gained he will be able to understand the great many details in Yora Daya – Issur V’heter. These are skills that can be applied in other areas of learning and through the learning a person will reach higher levels of yiras Hashem. It is the hope of the Shema Yisrael Torah Network that after receiving smicha the new Rabbanim will help disseminate and strengthen the Torah in their communities.

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