You need to make this!

Wildlifer

Twelve Pointer
I've gone looking for venison pastrami recipes since you posted. I'm thinking of trying one from Cabelas.

https://www.cabelas.com/category/CWC-Venison-Pastrami/580910580.uts

Whatever one I try, I'm going to do a dry cure versus a wet brine. Also instead of just putting the meat in a bag in the refrigerator, I'm going to vacuum seal it while it cures.
That one is interesting. It does not use any salt except for the tender quick. Hank Shaw uses a lot of salt to cure the meat. I'm wondering if they would effect the texture since the salt pulls some of the moisture out. I guess that's why it says to brine for 5 days as opposed to the 24-48 hours like Hanks.
 

Homebrewale

Old Mossy Horns
I have a venison roast dry curing in the refrigerator right now. Next weekend, it'll be going into the smoker.
 

Wildlifer

Twelve Pointer
apple might be good. IMO it hold up well to stronger smoke like oak, hickory, and pecan. Just a guess but with the lighter flavor woods you may need to try to increase your smoke time since it's already pretty short.
 

Homebrewale

Old Mossy Horns
Another thing I'm considering is following the smoke with steam. As I read about various venison (and beef) pastrami, many stated that the meat needs to reach a higher temperature than 150F mentioned in Shaw's recipe to help make the meat more tender (or more correctly break down the tough connective tissue). Some steam the meat after taking the pastrami off the smoker until it reaches about 200F.

Still thinking about this. I wish I had done two chunks of meat so I could have compared.
 

dlbaile

Eight Pointer
Got 2.5 lbs curing in the fridge as we speak ,smoking will begin on saturdaycan't wait to try it
 

strut buster

Eight Pointer
Another thing I'm considering is following the smoke with steam. As I read about various venison (and beef) pastrami, many stated that the meat needs to reach a higher temperature than 150F mentioned in Shaw's recipe to help make the meat more tender (or more correctly break down the tough connective tissue). Some steam the meat after taking the pastrami off the smoker until it reaches about 200F.

Still thinking about this. I wish I had done two chunks of meat so I could have compared.
Steam it just prior to serving.
 
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