I just urge you folk to separate some muscle, down to the singular, clean it of silver skin and sinew, cure it in solution for about four days (Morton's Quick Cure is easy, otherwise use a calculator [Amazing Ribs] for the pink nitrite salt). Soak a day in fresh water to pull out some salt. Smoke it good, robustly! It will sweat moisture...when sweating is over, check for 160F plus. This stuff is hard to screw up, unless you burn it. Slice across grain very thin (or not). Tender! This can be a great bar snack if you're not selfish. Still waiting for someone to share an Axis tenderloin (50/50) or any shoulder or butt. LOL!
I do something similar with the backstrap meat. Clean it up good like you said, cure it in a pastrami seasoning recipe, then smoke it to 125°.
After it cools slice it thin, pile it on whatever kind of bread you like and stick it under the broiler for a couple minutes.
Makes a right decent sandwich.
Most times I'll cure and smoke both backstraps in one shot. The bulk of it I'll vacuum-pack and then freeze for later.
