This was a backstrap I saved from deer season this winter... I trimmed the silver skin off, then cut off a piece of the larger end of the backstrap. Butterflied it to lay flat... flattened with a meat tenderizer then gave it a quick cure with 1tbs tenderquick combined with 1 tsp of turbinado sugar. (which is enough to cure 1 pound of meat) I sprinkle with the cure, then shake off any excess cure and wrap with plastic wrap then chill in the fridge.....I let this cure for about 2 hrs then rinsed well. soaked some of my dried morels.. Made a wild rice stuffing by cooking a few minced onions, minced garlic and morels in a butter/olive oil mix. Then adding cooked wild rice and cracked black pepper.. layered onto the cured venison and sprinkled with green onions... wrapped in a bacon weave then into the smoker with some applewood.. smoked for almost 2 hrs.. brought the temp up to crisp the bacon at the end. made a sauce with the morel infused water, drippings from the smoke pan, minced onion, a pinch of rosemary, a pinch of thyme and a good shot of homemade wild grape wine. thickened with a cornstarch slurry. The quick cure makes the meat so moist and tender... It was tasty! Thanks for looking!