Wautoma, WI
Current Conditions
0:56 AM CDT
Clear
Temperature
67°F
Dew Point
28°F
Humidity
23%
Wind
N at 10 mph
Barometer
30.09 in. F
Visibility
10.00 mi.
Sunrise
05:55 a.m.
Sunset
07:55 p.m.
Afternoon Forecast (12:00pm-7:00pm)
Temperatures will range from 57 to 62 degrees with clear skies. Winds will remain steady around 11 miles per hour from the north. No precipitation is expected.
7-Day Forecast
Monday
62°F / 34°F
Sunny
Tuesday
67°F / 37°F
Partly Cloudy
Wednesday
64°F / 36°F
Scattered Showers
Thursday
52°F / 34°F
Partly Cloudy
Friday
61°F / 34°F
Partly Cloudy
Saturday
70°F / 44°F
Light Rain
Sunday
70°F / 50°F
Light Rain
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Monday...Temperatures will range from a high of 62 to a low of 34 degrees with mostly clear skies. Winds will range between 1 and 13 miles per hour from the northnortheast. No precipitation is expected.
This Evening ...Temperatures will range from 59 to 42 degrees with partly cloudy skies. Winds will remain steady around 6 miles per hour from the northeast. No precipitation is expected.
Overnight ...Temperatures will range from 40 to 34 degrees with mostly clear skies. Winds will range between 1 and 6 miles per hour from the northeast. No precipitation is expected.
Tuesday...Temperatures will range from a high of 67 to a low of 37 degrees with partly cloudy skies. Winds will range between 1 and 8 miles per hour from the northnortheast. 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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