Related for Chullin 194:4

Salted food, that one is unable to eat because of its salt, which is the amount of salt that [is required] to salt [meat to cook] in a pot, and it stays there the amount of time [required] to salt [meat to cook] in a pot, as long as it is not rinsed, it has the status of food that one is unable to eat because of its salt. Rema: And there are those that say that after it stays in the salt the amount [of time necessary] for salting it is afterwards not called hot food. And for a great need, for example in a case of great loss and it is needed for a feast made for a mitzvah, there is what to rely on the lenient [opinions]. But without this, one shouldn't be lenient at all. Even if the meat was not salted on both sides, only on one side, as long as it was salted [to the point of] salted food that one is unable to eat because of its salt, it is considered hot food. But anything that's not salted so much is considered cold, even if it was salted on both sides. And there are those that say that we are not experts in the matter and we should consider even [the amount needed] to salt for roasting to be like heated. And is is good to be stringent in a case where there is no great loss. And a salting that's similar to the salting [one would do for food] that he needs to take for a long trip, even after it's rinsed it's considered food that can't be eaten because of its salt, and as long as it's not soaked in water it has the law of hot food which forbids [when touching certain other foods] up to [an amount] that needs to be peeled away. And there's no difference whether the salted food is on top and the unsalted food is on the bottom or whether the salted food is on the bottom and the unsalted food is on top, always the salted food imparts taste to the unsalted food and it does not absorb taste from it. Therefore, meat and cheese that were both salted that touched each other, one is required to peel away the place from both of them where they touched. And if one of them is salted and the second is unslated, the salted food is permitted with a rinsing and the unsalted food requires peeling away. Rema: And there are those that say that with all salted foods we require a measure of sixty times [in order to permit the foods], and see later on in chapter 105 how we are accustomed to rule. And that which we said that if the salted food was pure and the unsalted food was impure that [the pure food is] permitted, that's where the impure food was dry, but if it's a wet item it forbids the pure food, for after it's [salted to the extent of a food that] one is unable to eat because of its salt, it absorbs from the forbidden food that's near it and they both become forbidden. And this is precisely where the pure food is [at least] slighly moist, but if it's completely dry it does not absorb from the moist food near it. And if they are both dry, even if they are both salted, or if they are both moist but not because of salting, it is enough [to permit them] with rinsing. Rema: Al meat juices from meat that was salted, even if it was only salted [to the extent required] for roasting, it's considered like hot food. And therefore, if meat juices fell on cheese or onto a vessel, it forbids it. Even in a case where the meat wouldn't forbid because it's not considered like hot food, nevertheless, the meat juices are considered like food that one is unable to eat because of its salt. And meat juices of meat that forbids that fell onto a vessel, [the vessel] requires being immersed into boiling water. And if it's an earthenware vessel, it requires breaking it. And if it only fell onto one area, and the vessel is wood or something similar, one can peel away that area and that's enough.

A forbidden item that was soaked with a cold permissible item for 24 hours, as in pickling, behold this is like it has been cooked and it is forbidden in its entirety. But less than [24 hours], rinsing is enough [to then eat the permissible item]. NOTE: And wherever we say “pickled is like cooked”, even what was outside of the pickling is forbidden, for on account of the pickling below it wells up above, as with cooking. And there are those who are lenient on what was outside. And possible pickling, this is forbidden, except for meat with milk that we go with a leniency, since from the Torah it is only forbidden with actual cooking. And if it were pickled in a brine or in vinegar, if it sat long enough that if it was on a fire it would boil and begin to be cooked, behold this is like it is cooked; and with less than this length, it is only forbidden through the thickness of a "peel" [which is the minimum thickness of the meat that can be removed in one continuous peel].