GREEN BAY, WI (WTAQ) - Wisconsin’s successful deer hunters have a special challenge this year – keeping their venison meat from being spoiled.
When the temperatures are below freezing, it’s no problem. But with daytime highs in the 50’s and 60’s, hunters do not have the luxury of hanging their animals for a few days before taking them to a processor.
Maplewood Meats near Green Bay is among the processors doing more inspections – to make sure the deer meat does not carry high levels of bacteria as a result of the warmer temperatures. Co-owner Brad Van Hemelryk says venison can rot easily unless hunters bring in their catches right away.
Officials say lots of hunters have taken the advice – and it’s one reason the preliminary harvest figures for the opening weekend were up 19 percent from a year ago.
The mild temperatures are expected to continue through Thanksgiving – but a cold front is due in on Black Friday, with scattered snow showers possible for shoppers.
Forecasters say it probably won’t get out of the 30’s anywhere in Wisconsin from Friday through at least Sunday.