ever read "Butchering, Processing and Preservation of Meat" by Frank G Ashbrook? He basically recommends using a large boiler, around 25-30 gallons water to scald the pig in, apparently you can add lime, wood ash and rosin to the water to help the scraping work better. So, preferably two people, 50 gallon barreltilted to around a 40-45 degree angle, 25-30 gallons water at around 140-144 degrees F (60-63 degrees C), being prepared to add more hot water to keep the temperature up, continually move the pig around to get the water to seep into the wrinkles in the skin. Temperature of water apparently is critical