Hey, don't believe me, go see the Hasidic Jews as they know more than you about the issue than you do. You are trying to straddle the line between the old law and the new and you are failing miserably. Like others have said here, you are making up your own rules as you go along.
The following from the Jewish Encyclopedia concering salt contains some important information that you need to be aware of .
'Erub ('Er. iii. 1).
"The Rabbis recognized in salt different properties owing to which it is prominent in the ritual code. The most important one is its decomposing action on the blood; and therefore its use was recommended by the Rabbis for draining the blood from meat. Blood can not be thoroughly extracted from meat unless the latter is well salted (Ḥul. 113a). The laws for salting meat are given in sections 69-78 of the Shulḥan 'Aruk, Yoreh De'ah, some particulars of which may be here mentioned......
".......In other respects salting is like cooking (Ḥul. 97b); and therefore he who salts vegetables in the field makes them fit for the tithe (Ma'as. iv. 1). Salting food or vegetables is considered one of the principal labors which are forbidden on the Sabbath (Shab. 75b). To dissolve salt in water is also considered work; consequently one may not prepare a quantity of salt water on the Sabbath. Salt may not be pounded in a mortar on that day; but it may be crushed with the handle of a knife (Oraḥ Ḥayyim, 321, 2, 8)".
"The various ways in which salt was used in Hebrew cookery need not be enumerated here.
Although the fact is not explicitly stated in the Old Testament, salt occupied the same place as in modern cookery; it was of course a most important necessary of life (comp. Ecclus. [Sirach] xxxix. 26; comp. Job vi. 6). Eating the salt of a man means, therefore, to derive one's sustenance from him, to take pay from him or to be hired by him (Ezra iv. 14; comp. "salarium" = "salt money," "salary"). Salt is considered pleasant and wholesome for animals also (Isa. xxx. 24);
and the ancient Hebrews of course knew that food was preserved by salt. Taricheæ, on the Sea of Gennesaret, indicates by its name that, in later times at least, the preparation of salted fish, a staple article of commerce, was extensively carried on there".
And the following is really interesting:
"Thus, although it appears from Lev. ii. 13 that salt was required for meal-offerings only, the Rabbis concluded from a comparison between Num.
l.c. and Num. xxv. 13 that, just as none of the sacrifices could be offered without priests,
so they could not be offered without salt (Men. 19b-20a). The salt which belonged to the Temple for sacrificial purposes could be used by the priests when they ate their portion of the sacrifices, but not otherwise; this was one of the seven institutions of the bet din (Sheḳ. vii. 6; Maimonides, "Yad," Me'ilah, viii.). As, after the destruction of the Temple, the table set for a meal was considered as an altar, the Rabbis recommended that salt should be put upon it; nor should the blessing be recited without salt."
So I would say from that paragraph above that the sacrificial meats were indeed salted down in order to make them pure. NO BLOOD ALLOWED IN THE MEAT! NEVER!
So we can see, the Jews are right and you have no idea what you are talking about - and that is the end of the story!
