Figured I'd start here - if I have space for more people, I'll post on CL, and I may do this again later in the year.
My meaties will be 8 weeks on April 23. I'll have a "class" here at my house, to show how I process chickens for home use. I don't use any fancy equipment, and I've used the same procedure to process one to 15 chickens at a time. Most of the items I use are already in the home, and the rest are pretty cheap or can be made with some knowhow. (DATE CHANGED TO APRIL 16)
I'll print out the ALBC Cooking with Heritage Chicken and the USDA Processing Exemption Rules (which MI falls under, with no additional rules).
I'll provide latex gloves for those who don't care for bare handedness
If you have a latex allergy, there is a RiteAid in town, you should be able to get some Nitrile gloves. Those yellow dishwashing gloves will be fine too if you want to bring them.
Physical participation will be totally optional but encouraged. Videos and photos encouraged, especially if you share them with me so I can use them too
Limit to 10 people, Saturday, April 30th, starting at 9 or 10am. Bring food if you wish, or hit up the food places in Perry, MI, which is a few miles from me. I'm located about 4 miles north of Perry, MI, off of M-52. Going through all the birds will probably end up an all day event.
Free - but remember I'm not licensed, and I can't sell you meat. Though my meaties will be used for the class, they are to feed us
About me: I've grown up on a farm with chickens, and have done FFA and 4H. I have worked in Food Safety and Microbiology, and am comfortable processing chickens and other animals. I've been processing my own wild game and fish for years. I figure it would be nice to share this skill with folks.
You can google my zip code (48857) for directions, I will PM participants with my full address and directions. For some reason GPS and the like seem to think my address is a ways down the road in a cattle field, so I will mark our house clearly. I'll also ask the neighbors if we can park at their place too
My meaties will be 8 weeks on April 23. I'll have a "class" here at my house, to show how I process chickens for home use. I don't use any fancy equipment, and I've used the same procedure to process one to 15 chickens at a time. Most of the items I use are already in the home, and the rest are pretty cheap or can be made with some knowhow. (DATE CHANGED TO APRIL 16)
I'll print out the ALBC Cooking with Heritage Chicken and the USDA Processing Exemption Rules (which MI falls under, with no additional rules).
I'll provide latex gloves for those who don't care for bare handedness
Physical participation will be totally optional but encouraged. Videos and photos encouraged, especially if you share them with me so I can use them too
Limit to 10 people, Saturday, April 30th, starting at 9 or 10am. Bring food if you wish, or hit up the food places in Perry, MI, which is a few miles from me. I'm located about 4 miles north of Perry, MI, off of M-52. Going through all the birds will probably end up an all day event.
Free - but remember I'm not licensed, and I can't sell you meat. Though my meaties will be used for the class, they are to feed us
About me: I've grown up on a farm with chickens, and have done FFA and 4H. I have worked in Food Safety and Microbiology, and am comfortable processing chickens and other animals. I've been processing my own wild game and fish for years. I figure it would be nice to share this skill with folks.
You can google my zip code (48857) for directions, I will PM participants with my full address and directions. For some reason GPS and the like seem to think my address is a ways down the road in a cattle field, so I will mark our house clearly. I'll also ask the neighbors if we can park at their place too
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