Looking forward to all of your ideas.
That will be hard to smoke. Hog backstrap has ZERO fat in it (at least the ones here in Florida do). You could smoke it at 200 for an hour or so then wrap it in foil with some apple juice, butter, etc and finish cooking it to 160.
On another note, I know store bought pork has to be frozen for 30 days to kill off bacteria. You need to make sure it has been held in the freezer first and then still cooked to 160 as smoking at low temps is not as effective at killing bacteria. Here is a CDC article about Trichinellosis.
I'd use the search bar looking for a pork tenderloin recipe I liked....I'm assuming backstrap is much like a tenderloin (not pork loin). Here's a sampling for you. http://www.smokingmeatforums.com/newsearch?search=pork+tenderloin
My main concern in your case would be the possibility of parasites in the meat that could be transferred to you if not properly taken care of. Now I know many eat wild critters as a matter of course with no ill effects. However, I've reconsidered eating a lot of things the way things are going now. Many freeze the meat for 30-60 days for safety sake......HTH, Willie
I didn't know until I joined here. I always just ate wild game rare because that's how you do it. I still eat plenty of rare game but it depends on the species and I always let my meat ride in the freezer for a month or two prior to cooking/processing.