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

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.