I never let red meat touch water in any form.

Why not?

There is also something that I like to make that I call "Camp Food". You can use beef, pork, or backstrap but prefer fresh pork loin or venison backstrap when I'm at camp. It's easy. I put down a double layer of heavy foil a little bigger than a cookie sheet. Leave extra to fold over and seal. After I trim up my backstrap or pork loin I cube it up into bite sized pieces, add a little seasoning to it and make a layer of meat on the bottom of the foil. You can also add just a little olive oil if you like. Then I cube up golden potatoes and cover meat. Then chop onion, garlic, bell peppers and layer over the potatoes. I add a little bit of Worchestersire and some crispy bacon bits if I have them handy. Add a little seasoning of your choice, then depending on how much you are making add one or two big cans of Bush's baked beans (Original) on the top with some black pepper. Fold the foil up and seal it off well but leave a little room for juices to expand. You can start a fire in the pit and put it on before an evening hunt, or you can stick it in the oven with a cookie sheet or foil under it to catch drippings just in case. I normally cook it low & slow 225-275. I also like to add sliced serrano peppers but that depends on whether or not I am feeding little kids. Cooked low & slow with the veggie & bean juices this is a meal that I really like to eat. Now I'm hungry!

You guys have some good ideas that I am going to try.
We have done up back strap into a stir fry. We take about half of a backstrap, I prefer dry aged (like Gone to Texas recommended), or brine it for a few days. Cut it into strips with veggies and cook it up like it was steak. It is even better than steak.

Ketchn, On brine I have done just water with kosher salt and even added a bit of seasoning, do you do anything different?