A couple questions that I did not see answers to in all the stickies. I did my first processing, and everything went well until the point of cutting around the vent and getting the innards out. I had a lot of trouble getting the intestines/etc out, they wanted to stick in there. From reading, it seems like most people manage to make that cut in such a way that everything just falls on out. Is it normal to need to do some pulling? Also, for the lungs and such... I did not have a tool for it, so I used a hoof knife, which worked ok. BUT, does it matter if there is a little bit of lung particles (for lack of a better word) stuck up there? Will it hurt the flavor? I scraped out as much as I could, then sprayed with the hose to dislodge the rest, but I'm nervous that when I cook the bird, that might hurt the flavor, and then my husband will tease me! Any other tips that won't be on the general "how to butcher" threads would be greatly appreciated. I have more to do in a few weeks and want to make sure I do it right.