Just another noob question..Where do you get your "supplies"

[mamabahre]

I am getting together a list of stuff I need for my first venture into processing. I will be doing it completely ALONE. No one will even be around if I needed to ask someone for help so I am trying to be VERY well prepared so I don't get more stressed out than I will already be. I also am very organized about projects by nature and make sure I have everything in order.

I am trying to figure out where I get a processing cone. I know you can make one but I would love to just have a nice steel one I can nail to the fence. I have been trying to figure out where I can buy one without getting it online and have struck out thus far...

Also a lung scraper? Where in the world would I get one of those...Or make one out of, something.
Finally, just out of curiosity what is your personal preference for packaging the chickens once they are processed? Mine are going to be going into a chest freezer so I want them well protected from the freezer burn but I don't have and can't afford a vacuum sealer...Any suggestions?

Ok, wish me luck. This is the first time for me short of doing pheasants (with lots of help because I was young) years ago. I have diligently read/watched/looked at pictures and how to guides. I have diagrammed what the whole setup will look like, where each step will take place in the space I am working in and I am basically being super nerdy about the whole thing!

 

[Dogfish]

Kill cone = traffic cone. You could also go to a sheet metal shop and get one. Traffic cone is cheaper, more readily available.

Lung scraper = Go to a restaurant supply store and ask for a tomato shark.

Buy shrink bags from Cornerstone Farms, about 40 cents each with shipping.

Good luck. It isn't as hard as it looks.

 

[mamabahre]

I was thinking about a traffic cone but thought that was just silly! Cheap though so I think I will try that way.
I can always refine/change what I need to later.
I'm not so nervous about the actual slaughtering aspect. I am not a sentimental person by nature and I won't be crying etc. when I do the first slice. I am a down to business kinda gal..Just get it done...
I am actually more obsessed with having the appropriate equipment/set up so everything goes smoothly so I don't spend 12 hours trying to process 10 chickens.

 

[Judy]

Cone: We use a clothesline and a clamp thingy that came off an old lamp (like a wooden clothespin) and a garbage can underneath. Cut off head and hang. MOST of the blood goes in the can. Can't get my son (the dispatcher) to slice the throat so a cone would not be useful. If I could, I'd make a cone out of a 1.5 gal jug. You can even use 1 gallon. And save my pennies for a proper one -- I think. Proper ones wouldn't be disposable.

Lung scraper: My fingernails. I can feel if I miss a bit that way. Tried a few tools, always end up using nails. And if you miss a fleck, it does not mess up the flavor of the meat.

Bagging: good freezer bag with straw to suck air out. I freeze everything this way.