I brought some corned venison to the Tennessee Classic a few years back. I sliced it fine and when everyone was in line for the Saturday night feed, I walked it down the line to give as many folks as possible a taste. I got a lot of compliments and I hope it convinced folks to try the classic style of meat preservation.
I've done pastrami, too. The smoke and coriander really fits well with the flavor of the venison. Recently I read an article about the history of pastrami and the author suggests that the original pastrami was made from goose breast. Coincidentally, the next week I ended up in a conversation with a guy that is an avid goose hunter and hobby chef. He started to rave on just how perfect goose breast is for....yup, pas-traaaah-meeee!
For those that cannot procure a source of Prague powder, pink salt, or Instacure #1, you can replace the regular salt and curing salts with an equal amount of Morton's TenderQuick.
Be sure to do your research into curing meats, half cured is half safe. That means you got a pretty high chance of getting sick or dead. If you are unsure about curing times, brine it longer, AND NEVER FORGET TO TURN THE MEAT EVERY 12 HOURS. If the brine seems to turn ropey, slimy, or semi-jellied, just rinse the meat well in cold running water and replace the salt with the same amount the recipe called for and continue.
