Congrats on the buck! Looks like you're treating that venison properly, venison backstraps are probably my favorite piece of meat. I'm heading upstate early tomorrow to try and add some more to my freezer.
Congrats. I like to wrap the back straps with bacon and smoke till about 140-160. Big poppas double secret steak rub works well with it. Added some blackstrap to our freezer as well, most will go into sausage and hot dogs........