Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
47°F
Dew Point
35°F
Humidity
63%
Wind
VRB at 6 mph
Barometer
30.25 in. F
Visibility
10.00 mi.
Sunrise
07:19 a.m.
Sunset
06:03 p.m.
Afternoon Forecast (12:00pm-7:00pm)
Temperatures will range from 47 to 51 degrees with clear skies. Winds will remain steady around 7 miles per hour from the northeast. No precipitation is expected.
7-Day Forecast
Tuesday
51°F / 33°F
Sunny
Wednesday
55°F / 33°F
Partly Cloudy
Thursday
49°F / 41°F
Light Rain
Friday
62°F / 44°F
Partly Cloudy
Saturday
62°F / 44°F
Sunny
Sunday
63°F / 44°F
Partly Cloudy
Monday
64°F / 54°F
Light Rain
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Tuesday...Temperatures will range from a high of 51 to a low of 33 degrees with mostly clear skies. Winds will range between 5 and 8 miles per hour from the east. No precipitation is expected.
This Evening ...Temperatures will range from 42 to 35 degrees with clear skies. Winds will remain steady around 7 miles per hour from the east. No precipitation is expected.
Overnight ...Temperatures will remain steady at 34 degrees with mostly clear skies. Winds will remain steady around 6 miles per hour from the east. No precipitation is expected.
Wednesday...Temperatures will range from a high of 55 to a low of 33 degrees with partly cloudy skies. Winds will range between 2 and 10 miles per hour from the southsoutheast. Less than 1 tenth inch of rain is possible.

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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