This article is from the Food Preserving FAQ, by Eric Decker firstname.lastname@example.org with numerous contributions by others.
We cooked it until all the red was gone, then cooked it some more. If there
was even one piece put in the barrel partially cooked it could have easily
destroyed the meat in the whole barrel. (Leslie Basel ,
the custodian of the FAQs for rec.food.preserving, suggests the meat be
cooked to 240 degrees F and the fat that is poured in after it be even