Wautoma, WI
Current Conditions
0:04 AM CDT
Cloudy
Temperature
70°F
Dew Point
64°F
Humidity
83%
Wind
N at 5 mph
Barometer
29.87 in. F
Visibility
10.00 mi.
Sunrise
06:17 a.m.
Sunset
07:37 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 73 to 61 degrees with clear skies. Winds will range between 4 and 10 miles per hour from the north. No precipitation is expected.
7-Day Forecast
Saturday
73°F / 57°F
Clear
Sunday
78°F / 58°F
Scattered Showers
Monday
78°F / 56°F
Scattered Showers
Tuesday
73°F / 56°F
Partly Cloudy
Wednesday
78°F / 57°F
Partly Cloudy
Thursday
80°F / 65°F
Light Rain
Friday
80°F / 55°F
Light Rain
Detailed Short Term Forecast
Issued at 0:04 AM CDT
Saturday...Temperatures will range from a high of 73 to a low of 57 degrees with mostly clear skies. Winds will range between 3 and 10 miles per hour from the eastnortheast. No precipitation is expected.
Overnight ...Temperatures will range from 60 to 57 degrees with partly cloudy skies. Winds will remain steady around 4 miles per hour from the northeast. No precipitation is expected.
Sunday...Temperatures will range from a high of 78 to a low of 58 degrees with partly cloudy skies. Winds will range between 1 and 4 miles per hour from the southsoutheast. No precipitation is expected.

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.

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