Wautoma, WI
Current Conditions
0:56 AM CST
Clear
Temperature
-6°F
Dew Point
-12°F
Humidity
75%
Wind
CM at 0 mph
Barometer
30.42 in. F
Visibility
10.00 mi.
Sunrise
07:07 a.m.
Sunset
04:22 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 11 to 16 degrees with partly cloudy skies. Winds will range between 1 and 6 miles per hour from the south. No precipitation is expected.
7-Day Forecast
Thursday
17°F / 11°F
Snow
Friday
32°F / 17°F
Snow
Saturday
37°F / 29°F
Mostly Cloudy
Sunday
29°F / 2°F
Mostly Cloudy
Monday
8°F / -6°F
Partly Cloudy
Tuesday
24°F / 8°F
Mostly Cloudy
Wednesday
31°F / 9°F
Light Rain/Snow
Detailed Short Term Forecast
Issued at 0:56 AM CST
Thursday...Temperatures will range from a high of 17 to a low of 11 degrees with mostly cloudy skies. Winds will range between 1 and 10 miles per hour from the south. Less than 1 inch of snow is possible.
Overnight ...Temperatures will remain steady at 16 degrees with cloudy skies. Winds will range between 5 and 10 miles per hour from the south.
Friday...Temperatures will range from a high of 32 to a low of 17 degrees with cloudy skies. Winds will range between 10 and 12 miles per hour from the southsoutheast. 1.80 inches of snow are 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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