Even if it is placed in warm water to ‘awaken’ the blood, it will not help.
 It need not be fully salted, just slightly as is done before roasting. Nikkur should always be performed within three days, but if it was delayed the meat is still permitted to be cooked.
 The reason is because we fear that maybe not all the blood came out during the roasting, and it may now come out in the subsequent cooking, since cooking is more intense than roasting. However, if it was cooked, we will assume that all blood that could have come out, did indeed came out during the roasting and that no more will come out during the cooking. The case of liver is different, in which it may be even initially cooked after having being roasted since salting is not adequate for liver and roasting is mandatory, therefore we assume that all blood that would have come out has indeed been expelled. Over here though, the blood has dried up within the meat, and it could be that the roasting did not get all the blood out, therefore it should not be cooked even after being roasted.
 Don’t leave it out for three days even is you intend to roast it because you may forget and cook it.