Deer backstraps do make great jerky especially when left whole length and cut 1/4” thick! I butcher pretty much the same as most here. I don’t cut very many steaks though. Backstraps and tenderloins are usually cut into 8-10” pieces and saved for BBQs on the red oak pit. Sometimes I’ll cut a pocket into one and stuff it with cream cheese, sautéed onions,garlic,jalapeños and then wrap it in bacon and cook it on the BBQ. I prefer to have a lot of my game meat ground and made into bulk burger, mild/hot Italian and chorizo. We use it in a lot of dishes and everyone likes it in my house.
Here’s an elk Backstrap before hitting the BBQ pit. Bacon was wrapped and grilled until meat was medium rare. Didn’t last 5 minutes and could’ve even get a pic of it.
