Just curious to see how y'all prepare backstraps before freezing them. Just rinse and freeze? soak in water for couple days? Soak in milk (I've heard of that but never tried it).

Cut off the animal rinse vacuum seal... or cook it.. nothing better than never frozen meat

What Nav said, I also try to remove as much of the silverskin as I can before I freeze or cook. Only soak them in milk before cooking. I typically run my backstrap steaks through a hand crank tenderizer and soak them in buttermilk overnight, then batter and fry.

I just trim off all connective tissue and silver skin. I like to leave the straps whole, not sliced. Well I will cut them in half, but not slice thin. This gives you more versatility on what you can do with them later. You can always slice them when you decide to use them.I never rinse the meat in water. Maybe pat dry with paper towel. Then use or vacuum seal.

I do like to wait to cut silver skin off until it's time to prep for cooking.. Just my weird way of thinking but seems that it could act as a coat to protect that much more from freeze burn

I've done it both ways, trimming and untrained before freezing. If I'm going to vacuum seal them I will clean them just like I'm about to cook, but if they are going in freezer bags then I don't trim. I find the silver skin helps to protect the meat and it's super easy to trim when it's partially frozen.

I cut mine into steaks and run them through my tenderizer and either prepare them or vacuum seal and freeze. I do like to soak them in milk if I have the time also.

I cut silver skin off then cut 2 inch thick pieces and butterfly. I rearely fry back strap I think it's better grilled rare with some Montreal seasoning or just salt and pepper

As for freezing, I usually cut each BS in half making 2 packages. As others have said, I trim off any skin, fat or silver tissue. Wrap tightly in plastic wrap then with white paper. Idea is to be air tight to preserve & avoid freezer burn.

Chicken fried BS is very good but my favorite is making BS "filet mignons" for the grill. Semi-thaw out a BS. Sprinkle it down all over with fajita seasoning (or your favorite dry rub). Wrap a ring of thick-sliced bacon around the BS, skewer it in place & slice it off the width of the bacon. Repeat until it is all cut up. Now sprinkle again on all sides with your dry seasoning - including the bacon. Let the rub marinade the meat in the fridge for at least an hour but even over night is ok . Grill to your liking. Awesome!

Nothing weird at all about that. The silverskin absolutely protects it. I don't ever trim it until time to cook.