Hi Travis,
I am assuming these are small (feeder size) pigs? If so, here is my advice.
Supplies (procure beforehand):
- 3 or 5 gallon bucket (clean)
- Nolvasan/Chlorasan (topically antiseptic)
- LA penicillin
- Ivomec injectable for swine
- 18 gauge needle, 1"
- 6 cc syringe
- Scalpel with either hook or regular blade (I like hook on little pigs, regular on large hogs)
- Crimping style emasculator (I like Whites double crush brand). About $50, but will last forever if you keep them clean.
- Willing helpers (the larger/faster/stronger the better, the more the better)
Here is my procedure:
Take the bucket and add warm water. Mix in some Nolvasan/Chlorasan.
You and the helper(s) get in the pen.
Send fast partner to catch pig. Have large/strong partner flip hog onto his back (the pig's, not his), and sit on his belly, securing his hind legs with his hands and/or body weight. If you have additional helpers they can hold the rear legs as well.
Apply chlorasan mix liberally to incision site. Make 2 incisions directly between the rear legs, in the approximate location of the testes. Make the incisions the guesstimated length of the testicle. Once you have cut through the skin, make a small cut in the peritoneum (sp?), or inner membrane. Take your two index fingers, insert them in your larger skin hole, into the smaller membrane hole, and enlarge this opening to match the initial incision length.
Insert your index finger (either one) into one of the holes, and feel underneath the testicle. Your finger will "hook" on the spermatic cord. Gently, but firmly apply a constant pull towards the rear and upward until the testicle breaks free. You will know when this happens. Continue to pull it all the way out. With the testicle out, gently massage away all of the extra tissue, etc. from the cord. You should now have a testicle on the outside of the hog's body, with a couple inches of cord to work with.
Immerse the emasculators in the nolvasan solution. Open them up, and place the crimping closure over the spermatic cord, in between the testicle and the body. Make sure that the crimping portion faces the hogs body, so that the testicle is cut off, and the cord is crimped.
Now, up to this point, Mr. hog has been pretty well mannered. You have probably had a few kicks and squeals, but not much. Let me warn you. When you clamp down on that cord all H*LL is gonna break loose.
Make sure the helpers are ready, and make sure the scalpel is way away (now might be a good time to put it in the bucket if you haven't already done so). Swiftly squeeze the emasculators with both hands. That hog will kick and scream, but just hang on. You need to hold the "crimp" for about 30 seconds to stop the bleeding. Once this is done, take the emasculators off and put them back in the bucket.
Repeat the steps above for testicle #2.
Some may skip the emasculators, but I am a firm believer. I have never had a hog bleed to death when using them.
Once the castrating is finished, I usually give (depending on size) 1 cc of LA penicillin and 1 cc of ivomec wormer after the deed is done. Splash a little of that nolvasan solution on the incisions, and turn him loose.
One important note: Make sure you keep the castrated hogs penned away from any others that you have not worked on. Gilts and other healed barrows can nuzzle the wound to the point that it ruptures or bleeds. You only need to keep them apart for a couple days. It is worth a little time and effort to me rather than losing one. Generally all the hogs you cut will be in enough pain that they leave each other alone.
I think your "blade to ball" comment was made tongue in cheek. The testicle should never be cut while it is attached to the body. Now, if you decide to clean and eat them, that's your call. I never have, but the dog sure approves!
This is just the way I do it. I have used it on everything from feeder pigs to show pigs (high $) with no ill results.
Good luck! :dance:
