Relying on meat color is not a reliable indicator of how well it’s cooked. A food thermometer helps take the guessing out of cooking meat or poultry on a portable stove or over a fire.
Campers can go with one of two types of thermometers. A digital thermometer registers the temperature in the very tip of the probe. The second type, a dial thermometer, determines food cooking temperature by averaging the temperature along the stem, and should be inserted 2 to 2 1/2 inches into the food either from the top or side.
Here’s a quick rundown of cooking degrees (Fahrenheit):
• Beef, veal, and lamb steaks, roasts, and chops should be cooked to 145 degrees.
• All cuts of pork to 160 degrees.
• Ground beef, veal and lamb to 160 degrees.
• Poultry to 165 degrees.
• Hot dogs and leftover food to 165 degrees.