Wautoma, WI
Current Conditions
0:56 AM CDT
Clear
Temperature
62°F
Dew Point
62°F
Humidity
100%
Wind
WSW at 6 mph
Barometer
29.78 in. F
Visibility
10.00 mi.
Sunrise
05:16 a.m.
Sunset
08:44 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 74 to 61 degrees with partly cloudy skies. Winds will range between 3 and 16 miles per hour from the southwest.
7-Day Forecast
Monday
74°F / 58°F
Partly Cloudy
Tuesday
73°F / 50°F
Partly Cloudy
Wednesday
75°F / 48°F
Sunny
Thursday
71°F / 48°F
Sunny
Friday
75°F / 54°F
Partly Cloudy
Saturday
78°F / 57°F
Partly Cloudy
Sunday
80°F / 57°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Monday...Temperatures will range from a high of 74 to a low of 58 degrees with partly cloudy skies. Winds will range between 3 and 16 miles per hour from the westnorthwest. No precipitation is expected.
Overnight ...Temperatures will range from 61 to 58 degrees with mostly cloudy skies. Winds will remain steady around 9 miles per hour from the northwest. No precipitation is expected.
Tuesday...Temperatures will range from a high of 73 to a low of 50 degrees with partly cloudy skies. Winds will range between 8 and 13 miles per hour from the northnorthwest. 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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