Nice bull man, congrats..
That's if you want it super thick and hard as the plywood when finished. I tan many of my own hides when mounting, but aside from the pickling and tanning you also have to shave them thin and break them. You can only really do that commercially.About the hide, you could contact your local Tandy leather shop and find out how much "Tannit" it would take to do a hide that size. I bought a 16 oz bottle that says on it that it will tan two deer hides. I think it was $40. AFter that you buy a bag of non-iodized salt, a piece of plywood and salt it down.
Expect to net 25% edible meat on a buff. I got 511lbs from my 2009lb bison and that took time (lots of stew/ground meat). Also, consider the DNA factor before selecting a hunt. Utah has the purest strain in No. America (97%) whereas some states are passing cowffalo off as buffalo (50%). Utah has the purest strain because of its topography. With all the canyons, dragging buff out was virtually impossible for the buff hunters using wagons back in the old days. Thus they are largely unchanged unlike other herds. There is no finer meat! I prefer the 45-70 Govt round for buff myself...not just cuz it's romantic but because it flat out puts em down...fast.Wow! you guys got me thinking...a Bison "hunt" for $1,300 that yields at least 650# of meat is like $2/Lbs!!! I need a new freezer!!
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