FONT=Arial]Good Afternoon; Well, I have been lurking on the Help me Kill My Big Pig is thread for a while, because I was suspicious that I would have to deal with this same issue... And we did. The feeder that we bought was supposed to be castrated but, I felt the pig up on tuesday, and went to the vet supply on friday. I read every account about this process on this board, and others. I read the instructions in three books, and all of them were very similliar to they others: The 90lb pig that needed to be altered was not too late, but could not be put off much longer. Snare it, hold it down, go snip, snip through the scrotum, pop them out, ( instructions varied on twist and pull, or tie it off with line and cut, but I was prepared to do both, depending on what blood vessels I encountered ) and it would be done, not (no big deal) but certainly something that we could do. Boy was that wrong. The snaring and holding went pretty well, Until I started to snip snip... The disposible, curved scapel was WAY too small, and once I started cutting, all hell broke loose. I eventually manged to get one testicle out of the scrotum, and not only was it HUGE, it was not attached with a just small white cord and a blood vessel. The connecting tissue was very thick, just under one inch in diameter, and there was a membrane surrounding them. The whole slice, pop, and cut thing just did not apply. I tried to tie the whole thing off, and my wife and I were able to restrain the animal, until the pressure cut into the tissue, and the pig went wild and got loose. We callled in our neighbor, and I was able to subdue the animal, re-snare him, flip him over and re-tie the connecting tissue. And then, I tried to sever the nut off. Not so much...This pig is apparently very proud of his manhood, and was having NO part of it... I am 6'3 and 250lbs, but I was doing the cutting, as my wife couldn't bring herself to do it. But she is 5'10 and not small, and my neighbor is about 6' and built like me. Together we could not restain this pig enough to so this surgery. I quickly decided that we were doing something terribly wrong, and it was inhumane to continue. We brought the pig back to its pen, and it is happily sleeping with its penmate, the job half done. We are planning to see how it does in the next day or two, and butcher it when the adrenaline it out of its system. My questions are this: How long will it take to clear the adrenaline out of the system? Will he even make it until that time? He does not seem to be in pain, but who knows? We feed him kitchen food from a local restaurant, and were planning on changing his diet to corn for his last six weeks to "harden" the meat. We obviously won't be able to do this... Do you think the meat will still be edible? Should I cut him up, or just turn the whole carcass into sausage? What have I done wrong? Is there supposed to be just one membrane ( the Skin ) between the outside of the hog and the nut? ( I went through two, and the second was not holding the intestines in). I used a topical anesthetic, that was clearly ineffective. Is there one out there that you would recommend? I was informed that once I was through the skin, that there would be no pain, as there are no nerve ending to sense the pain. This was clearly wrong in my case, was I just misinformed? Or do I have a freak pig? ( this could be, look for my posting in the poultry page in a couple of days! ) What else should I be asking? Thanks in advance Unixguy.