According to the Mechaber whatever is so salty that it can not be eaten is considered as boiling (roseiach). However, we follow the Rema who holds that any amount of salting renders it roseiach for we are not experts in differentiating between the different levels of saltines.
 This is because soaking is the equivalent to cooking, and if the time wasn’t as long as it takes for water to boil, then anything in the tzir is forbidden until a klipah is removed for salting is the equivalent to boiling. If it was left for as long as it takes for water to boil, it is entirely forbidden, even for roasting.
 Meaning even if the place that touched the piece that was in the tzir is fatty, it is not assumed that it flows to all parts of the meat. We only forbid parts where the blood could actually flow to on its own. Fattiness can only spread blood to a place where blood can flow on its own.
 This is because once salted, the blood begins to move from place to place, and if the vessel has no holes then the blood just gets re-absorbed into the meat and will not be taken out by another sailing or roasting.
 if a piece fell into tzir that is in a vessel without holes, and we are uncertain whether it fell before the required salting time has passed or not, then whatever is outside the tzir is permitted. However, if we are sure that it fell before the required salting time, the entire piece is forbidden, even that which is outside the tzir, for it is considered as if it was salted in a vessel without holes.
 If this piece was mixed with other pieces, and even cooked, then it is nullified in a majority, and sixty is not required, however, sixty is required by rabbinical law if cooked.
 Meaning the other pieces that are not actually touching the tzir.