Cut it into 2 long pieces and butterfly them longways, leaving ends intack . They will look like a boat kind of.
Stuff it with sauteed mushrooms, breadcrumbs or panko with parmesan cheese.
Roll it up and tie it and then grill or smoke.
Works great on tenderloins too.

yep, I left out olive oil
I like to put the backstrap in a gallon ziplock and coat in olive oil, coarse sea salt, black pepper and garlic.
let it sit for the day or overnight..

making one this evening, first time on the Rec-Tec pellet grill with oak/mesquite pellets

I make jerky out of all of my deer. Prove me wrong.😁

Looks great

I like to cut it thin, like an eighth inch thick and cornmeal bread it with some cayenne and creole seasoning and deep fry it like fish. Try to drain it on paper towels. I've watched grown [censored] men burn their mouths trying to eat it straight out of the grease. The usual fish fry sides are perfect with it. Hushpuppies, fries, okra, potato salad, and deviled eggs. A good blackberry or peach cobbler will park your butt for the night!!

We never use back straps for jerky. Always reserved for steaks - always or slicing and chicken frying. We will muscle out the hind quarters, cut into desired size and then make pepper jerky. Our jerky is not completely hard but is absolutely delicious . Somes, like golden Child, even prefer it over our dried sausage which is rather coveted in itself.

I like it butterfly cut and either chicken fried or pan seared. Kinda old fashioned but I'm old anyway.

Chicken fried

++Chicken fried is the way to go ... med to high heat not overcooked.. but the one thing that is a must for myself is,when cooking you should slice up onions and throw in while cooking for that xtra awesome taste, and smell.. then make your gravy with some of the oil you fried the steak in...and, i know that this is msg... but buy yourself some accent and season-up for a taste so good, but you dont hv to tell what all your seasoning is...it really will make any gravy great, and all other foods good too..You can buy a large container of accent at sams.... really the way to go as it is high when you buy the on the shelf sizes...

Try some Fremin's Magic Dust from New Iberia Louisiana. You'll throw that Accent away.

I have got to get my hands on some of this stuff. I keep hearing about it. But it looks so simple. The ingredients are basically Accent with salt, pepper, sugar, garlic powder, onion powder, and red pepper. It looks like it's super simple but every has been talking it up. I guess I am missing out. I'll have to give it a go.