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.
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).
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.
19) How to kosher the head.
20) How to kosher a heart.
21) A chicken cooked with a heart that was not koshered properly.
22) Liver – The sugya.
23) The argument between Rashi and Rabbanu Tam concerning the blood of the liver.
24) How to kosher a liver.
25) A discussion about the spleen.
26) A discussion about the intenstines.
27) How to kosher meat by roasting.
28) Stuffed chicken with meat.
HILCHOS BASAR V’CHALAV
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.
6) Two people eating at a table. One is eating milk and one is eating meat.
7) Meat between the teeth. Waiting 6 hours before eating milk.
8 ) Waiting 6 hours after a tavshil.
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.
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.
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.
21) The status of a pot that was used to cook meat and then milk.
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.
26) Clarification of “not-bar-not”.
27) Meat and milk dishes washed together.
28) The law of a radish (and onion) cut with a meat knife.
29) Onions and Spices
30) Milchig Bread.
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).
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.
8) The laws of “baria”.
9) The laws of “chaticha reui lechabed”.
10) The laws of “Dvar sheyash lo matirin”.
11) Part 2.
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?
14) Squirrels and mice.
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.
20) Efshar Lesochato / Chaticha Na’aseh Nevailah: are the the same law or are they two different laws?
21) The argument between Rav and the Rivah.
22) “Rai’ach Milsa” – Does oder have enough material substance to affect other food?
23) One piece of issur mixed up with two pieces of heter: can one person eat them all?
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.
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.