Wautoma, WI
Current Conditions
0:04 AM CST
Partly Cloudy
Temperature
21°F
Dew Point
10°F
Humidity
62%
Wind
NE at 9 mph
Barometer
30.05 in. F
Visibility
10.00 mi.
Sunrise
07:22 a.m.
Sunset
04:57 p.m.
Afternoon Forecast (12:00pm-7:00pm)
Temperatures will range from 23 to 18 degrees with partly cloudy skies. Winds will range between 10 and 15 miles per hour from the northeast. No precipitation is expected.
7-Day Forecast
Sunday
23°F / 13°F
Partly Cloudy
Monday
32°F / 18°F
Snow Showers
Tuesday
31°F / 21°F
Partly Cloudy
Wednesday
28°F / 22°F
Snow
Thursday
30°F / 11°F
Mostly Cloudy
Friday
12°F / 6°F
Mostly Cloudy
Saturday
14°F / 4°F
Mostly Cloudy
Detailed Short Term Forecast
Issued at 0:04 AM CST
Sunday...Temperatures will range from a high of 23 to a low of 13 degrees with partly cloudy skies. Winds will range between 2 and 15 miles per hour from the northeast. No precipitation is expected.
This Evening ...Temperatures will range from 16 to 13 degrees with clear skies. Winds will range between 3 and 8 miles per hour from the northeast. No precipitation is expected.
Overnight ...Temperatures will range from 13 to 17 degrees with partly cloudy skies. Winds will range between 2 and 10 miles per hour from the south. No precipitation is expected.
Monday...Temperatures will range from a high of 32 to a low of 18 degrees with partly cloudy skies. Winds will range between 9 and 17 miles per hour from the northwest. Less than 1 inch of snow 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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