The Ins and Outs presented by Matt Wilkinson, Hard Cider Homestead
This poultry processing intensive will give would-be chicken processors an in-depth view of the poultry handling, slaughter and breakdown process. Participants will receive a brief overview of the federal Poultry Production Inspection Act's Custom and Producer/Grower - 1,000 Limit exemptions, plus a list of New Jersey regulatory contacts that govern some aspect of on-farm poultry processing. This will be followed by a live, full-scale processing demonstration. Attendees can register as a "Watch & Learn" attendee or a "Participating" attendee (limited). "Participating" attendees will have the opportunity to enact each step or specific steps, as they choose. Successful participation in this program will make you eligible to rent Matt's Mobile Processing Unit for your farm or homestead. The following steps will be covered:
Humane slaughter (stunning will be demonstrated)
Proper bleeding procedure
Scalding (submersion in hot water) and plucking (plucking machine will be used)
Please note: This is an active, outdoors workshop; dress in appropriate “work” attire (clean, water-proof boots or sturdy, close-toed shoes, weather-appropriate outer gear, long pants, work gloves, a clean hat or hair restraint – including long beards) and please remove all jewelry from your hands and arms. There are two registration levels for this workshop (Watch & Learn, Participating) and you should be aware that hazards exist for both levels. By attending this workshop, you will be exposed to hazards, including, but not limited to, sharp knives, water at scalding temperatures, machinery with moving parts, uneven surfaces, and live animals. It is your responsibility to follow the directives of the workshop instructor at all times, for your safety and the safety of fellow attendees.
There is a mandatory Liability Release Form that must be signed prior to the workshop. We will have copies available on-site.
Registration opening soon!
If you are unsure of your NOFA-NJ membership status please call Sue Clerico at (908) 371-1111 x5 to verify.