EAU CLAIRE, Wisconsin (WQOW) - Around 600,000 Wisconsinites will head into the woods for the state's gun-deer season. And warmer weather has hunters thinking ahead about how to preserve deer meat.
Highs are forecast to be around 50-all weekend, and lows in the mid-30s. Some hunters are concerned about bacteria and spoiled meat.
Mike Maier, owner of Mike's Star Market says, "Once you shoot it, get it skinned-up properly, get it hung into a cool dry place and you can keep it there for a day or two. It's going to cool off enough at night to where it will hold. But the best is when you get a chance, get it into your processor."
If you are going to have you deer mounted, it's also important to get the deer to the taxidermist quickly, or find a way to freeze the hide.
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