• 2 coyote loins/backstraps
• 2 tablespoons sea salt
• 2 cups water
• Harvesting Nature Big Game Spice Blend, or your favourite spice rub
• 1 cup all purpose flour
• Oil or lard for frying
• Flaky salt
• Honey

Trim the silverskin from the loins, then cut into bite-sized cubes. 

Mix the salt with the water, stirring until the salt is fully dissolved. 

Add the meat cubes and brine for 2-24 hours (put in fridge if brining for longer than 2 hours). 

In a large, deep skillet, pot, or deep fryer, add enough oil to cover the meat cubes, then bring to 375°F. 

Drain the meat cubes and pat dry with a paper towel. 

On a large plate, or in a large bowl, add the flour and a generous amount of the spice rub. 

Toss 1/3 of the meat cubes in the spiced flour so that they are all completely coated. 

Add them to the hot oil and fry until cooked through (reading at least 150°F with a meat thermometer), about 5-6 minutes. 

Remove with a slotted spoon and let drain on paper towels as you fry the next two batches. 

Transfer the drained steak bites to a plate and drizzle with honey and lightly shower with flaky salt. Enjoy!