$curWeaInfo.name, $curWeaInfo.state
Current Conditions
0:$curWeaInfo.min AM $curWeaInfo.tz
$curWeaInfo.sky
Temperature
$curWeaInfo.temp°F
Dew Point
$curWeaInfo.dewpoint°F
Humidity
$curWeaInfo.rh%
Wind
$curWeaInfo.wdir at $curWeaInfo.wspd mph
Barometer
$curWeaInfo.bar in. F
Visibility
$curWeaInfo.visibility mi.
Sunrise
$dailyWea.get(0).sunrise a.m.
Sunset
$dailyWea.get(0).sunset p.m.
$blurbQuadElem.statement
7-Day Forecast
$dailyWea.get($m).dayName
$dailyWea.get($m).high°F / $dailyWea.get($m).low°F
$dailyWea.get($m).sky
$dailyWea.get($m).dayName
$dailyWea.get($m).high°F / $dailyWea.get($m).low°F
$dailyWea.get($m).sky
$dailyWea.get($m).dayName
$dailyWea.get($m).high°F / $dailyWea.get($m).low°F
$dailyWea.get($m).sky
$dailyWea.get($m).dayName
$dailyWea.get($m).high°F / $dailyWea.get($m).low°F
$dailyWea.get($m).sky
$dailyWea.get($m).dayName
$dailyWea.get($m).high°F / $dailyWea.get($m).low°F
$dailyWea.get($m).sky
$dailyWea.get($m).dayName
$dailyWea.get($m).high°F / $dailyWea.get($m).low°F
$dailyWea.get($m).sky
$dailyWea.get($m).dayName
$dailyWea.get($m).high°F / $dailyWea.get($m).low°F
$dailyWea.get($m).sky
Detailed Short Term Forecast
Issued at 0:$curWeaInfo.min AM $curWeaInfo.tz
$dailyWea.get(0).dayName...$dailyWea.get(0).statement
$dailyWea.get(1).dayName...$dailyWea.get(1).statement

MSU Extension offers tips

to ensure venison is safe

Nov. 24, 2011 | 0 comments

Regardless of when hunters bring home their deer, Michigan State University (MSU) Extension wants to ensure hunters' efforts are not wasted and their venison stays fresh.

"Keeping the carcass cool is an important first step to maintain venison's safety for consumption," said Jeannine Schweihofer, MSU Extension meat quality educator. "When temperatures are more than 40 degrees Fahrenheit, multiple steps may be necessary to prevent the carcass from spoiling."

According to Schweihofer, hunters can use many techniques to keep a deer carcass cool. Hunters can insert bags of ice or clean snow in the carcass to prevent spoiling. Gut the carcass before transporting back to a hunting camp or home. Upon arrival, hang the carcass and remove the hide.

Because deer typically do not have much fat cover, Schweihofer suggests letting the carcass hang for not more than two to three days to age before cutting it up into meals. If temperatures are not consistently below 40°F, refrigerate the animal immediately.

Visit MSU Extension News at www.news.msue.msu.edu to find out more information about meat preparation, food safety and other agricultural information.

This site uses Facebook comments to make it easier for you to contribute. If you see a comment you would like to flag for spam or abuse, click the "x" in the upper right of it. By posting, you agree to our Terms of Use.

Page Tools

Search

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement