Ingredients

1 elk, deer or moose backstrap, boneless
1 Tbsp. Morton Tender Quick per lb. of backstrap
1 tsp. sugar per lb. of backstrap

Cooking Instructions

Trim tallow from backstrap. Mix Morton Tender Quick and sugar. Rub mixture into the backstrap. Place backstrap in a plastic bag; tie open end. Refrigerate and allow to cure for 3-5 days. (When end is cut off and meat is consistent color throughout, piece is cured.) Remove from cure. Soak backstrap in cool water for 30 minutes; pat dry. Cut into 1/8-inch-thick slices. Preheat skillet; brush with oil. Fry over low heat, turning to brown evenly, about 8-10 minutes. (Recipe formula courtesy of Morton Salt.)
 
 
 "And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)