2-3 pounds of backstrap
2-3 pounds of backstrapleft in long sections
seasoning mixture (we used salt pepper Cavender's Greek Seasoning and Everglades Cactus Rub but feel free to substitute your favorites)
Nestle the Dutch oven in the coals of a low fire or on the camp stove. Pour in two to three inches of vegetable oil and allow it to begin heating.
Trim all silverskin and fat away from the backstrap. Cover the entire surface liberally with seasoning blend. Once the oil is hot enough that a small bit of meat immediately begins to sputter and sizzle when dropped in, gently lower the backstrap into the oil.
Allow the meat to fry for 10 to 15 minutes, depending on thickness and desired doneness. Rest, lightly covered in foil, for 5 to 10 minutes before slicing.