Wautoma, WI
Current Conditions
0:56 AM CDT
Partly Cloudy
Temperature
85°F
Dew Point
71°F
Humidity
63%
Wind
SSE at 8 mph
Barometer
29.87 in. F
Visibility
10.00 mi.
Sunrise
05:40 a.m.
Sunset
08:26 p.m.
Afternoon Forecast (12:00pm-7:00pm)
Temperatures will range from 86 to 79 degrees with mostly cloudy skies. Winds will range between 11 and 15 miles per hour from the southeast. No precipitation is expected.
7-Day Forecast
Tuesday
86°F / 69°F
Light Rain
Wednesday
81°F / 58°F
Sunny
Thursday
81°F / 62°F
Sunny
Friday
82°F / 61°F
Sunny
Saturday
83°F / 61°F
Scattered Showers
Sunday
85°F / 60°F
Sunny
Monday
80°F / 60°F
Scattered Showers
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Tuesday...Temperatures will range from a high of 86 to a low of 69 degrees with mostly cloudy skies. Winds will range between 4 and 15 miles per hour from the south. No precipitation is expected.
This Evening ...Temperatures will range from 79 to 70 degrees with mostly cloudy skies. Winds will range between 4 and 10 miles per hour from the south.
Overnight ...Temperatures will range from 69 to 71 degrees with partly cloudy skies. Winds will range between 4 and 13 miles per hour from the south.
Wednesday...Temperatures will range from a high of 81 to a low of 58 degrees with clear skies. Winds will range between 6 and 19 miles per hour from the west. 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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