Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
56°F
Dew Point
51°F
Humidity
83%
Wind
CM at 0 mph
Barometer
29.91 in. F
Visibility
10.00 mi.
Sunrise
07:23 a.m.
Sunset
05:59 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 56 to 58 degrees with mostly cloudy skies. Winds will range between 7 and 12 miles per hour from the southwest.
7-Day Forecast
Friday
58°F / 49°F
Partly Cloudy
Saturday
60°F / 36°F
Sunny
Sunday
59°F / 36°F
Scattered Showers
Monday
61°F / 48°F
Light Rain
Tuesday
53°F / 35°F
Partly Cloudy
Wednesday
47°F / 32°F
Partly Cloudy
Thursday
47°F / 32°F
Light Rain/Snow
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Friday...Temperatures will range from a high of 58 to a low of 49 degrees with partly cloudy skies. Winds will range between 7 and 15 miles per hour from the west. No precipitation is expected.
Overnight ...Temperatures will range from 54 to 50 degrees with partly cloudy skies. Winds will range between 10 and 15 miles per hour from the west. No precipitation is expected.
Saturday...Temperatures will range from a high of 60 to a low of 36 degrees with clear skies. Winds will range between 8 and 15 miles per hour from the westnorthwest. 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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