This document discusses on-farm fermentation of poultry carcasses as a biosecure method of storing mortalities until transportation to a rendering facility. Small-scale experiments tested combinations of ground poultry carcasses and fermentable carbohydrates like sucrose, whey, and corn to ensure rapid fermentation and stabilization. Larger scale experiments over five days with 10 kg additions achieved successful fermentation. A commercial facility on a 90,000 broiler farm ground carcasses with 20% corn daily and fed it into a sealed tank, demonstrating feasible on-farm fermentation during a typical growout period that reduces costs and pathogen transmission risk.