[Rozman62]

Here is a simple backstrap recipe I have made several times.

Take a whole backstrap and cut in half. Sprinkle Montreal Seasoning over entire
backstrap. Take bacon strips and wrap around the backstrap securing with toothpicks snapped in half. When done it should look like a bacon log. Cook on each side for 8-10 minutes depending on meat thickness on a medium low heated grill. Watch close as the bacon will cause flare ups. Let stand for 3-5 minutes and remove toothpicks and slice to desired thickness. Use steak sauce to compliment. The bacon provides the necessary fat content and infuses into the meat. (Montreal Seasoning has alot of black pepper so do not overuse it)