Here's a recipe that I've used with elk/venison and turns out really good.
Venison/Elk pastrami – cured not brined
Cure:
1/4 C curing salt
2 T brown sugar
1 T black pepper
1 T onion powder
1 T garlic powder
1 t paprika
1 t allspice
Rub:
3 T black pepper
1 t coriander(optional)
1 t garlic powder
Meat: 2-4 lb whole muscle. I use the large roasts from the hindquarters, preferably not the football ones.
Mix cure and coat meat thoroughly. Place in gallon zip lock bag and refrigerate. Turn bag 1-2 times a day(I do one) for at least 5 days. Remove from bag and rinse off cure, then soak in water for a few hours or overnight(I usually do just 1 hour). Remove from water and pat dry.
Coat with rub and then smoke until internal temperature reaches 140-150. Let rest and cool, then slice for sandwiches. It slices much better cold.
You will notice a lot of liquid in the bag after 1-2 days, but it nearly all is soaked back up. I have made it without soaking in water but it tends to be salty. I have found 1-2 hours is enough at least for my tastes. For the smoker, hickory is my choice then pecan. A lighter smoke like apple would work too.
