This one is my favorite, and you can prepare it on a large scale for dinner or smaller pieces for appetizers. 1st take 1 thawed backstrap,(I freeze mine whole) and cut about 2" thick or for appetizer 1" cubes. 2nd, mix 1 can pineapple juice concentrate, add meat and marinate 24 hours in plastic or glass container. 3rd, put meat on skewers with peppers and onion and grill over low heat 30-40 minutes,(meat will have pinkish color from marination). 4th, baste with your favorite barbecue sauce and cook for about 5 more minutes. I have served this one to people that always complain of the "gamey" taste and they all love it. I got this one from a guy in caribou camp a few years back. Thanks.