WAY WAY to much work, tying up and such--must be written from someone who has done one or two.
I have done maybe 10,000.
If a strong guy holding, just hold the pig by the back legs--dangling down-- with pig's back against the holder's legs. Take em out, including the cord, an incision for each side and drop the pig, no antibiotics, no nothing. Slash em pretty wide so they can drain, a petite cut may get infected.
Otherwise, flip the pig on its side, hold the "top" legs-one front and one back. Holder puts proper tension on back leg so "cutter" can feel to make proper incision. The rest of the procedure is as above.
One inch incision would be rather small if a 50 lb pig--asking for infection. Cut through "sack" AND into "nut". Don't "shave" the cord, pull it all out--it will eventually break.
Rope idea silly. With two or three guys catching, we used to do a 1000 head building (about 500 boars) in 90 minutes.
Now we do about two days old.
I have done 300# pigs as above, laying on their side, with about three guys holding on for dear life, but not a good way to do it. THAT sized pig would get a shot of Penn as the big hogs really swell up. A feeder pig won't even know what hit him.
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Today's Featured Article - Measuring with Calipers - by Staff. The legs of inside calipers are curved outward at the extremities to facilitate measuring small holes, while outside caliper legs have a large curve inward to increase their capacity for large work. Firm-joint calipers are adjusted approximately by the hands and then set to the feel of the work by tapping them on a metal surface. It is a common practice when opening calipers by this means to tap the top of the joint. It is better, if possible, to tap the inside of the legs, as repeated blo
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