Venison Pastrami

So this is going to be a real basic idea of things, as this was a first attempt under less than ideal circumstances: First, corn the venison (use an inside round or the like), making sure that it's very well trimmed and cut to uniform thickness (I halved mine to about 3/4 inch thickness).

Corning:
2-2.5 lbs lean venison
Quart of water
half cup kosher salt
large handful brown sugar
1 cinnamon stick
2/3 t black mustard seeds
2/3 t peppercorns
4 cloves
4 allspice
6 juniper berries
2 bay leaves
1/2 t ground ginger
1 lb ice

Mix everything except the meat and ice and bring to a low boil. Add the ice, then add the meat. Let sit in the fridge for 10 days in a sealed bag making sure the meat remains submerged.

After that, drain off the brine, then you have an option: if you smoke this as is it'll be salty, damned salty. It's not bad if you stick it on a sandwich at the end with a slice of swiss and some burn your sinuses German mustard, but will be too much straight up. If you want to cut the salt I suggest at least half an hour soak in cold water before proceeding*  (See note below). For the next step, you'll need a rub and to put it on smoke (I used hickory, but applewood or mesquite could both work depending on taste [sweeter vs. southwestern]). Give it the first two hours fairly cold, around 130 F, then give it 2-3 hours at 210 F to cook the meat. When you get done you should have a smoke ring in the meat that comes in a third of the depth on both sides and leaves the meat fully cooked.

For the rub before smoking:

1.5 T paprika
2 T coriander
2 T brown sugar
2 T pepper
2 T black mustard seed (crushed, and this can make it fairly hot, feel free to cut down some)
4 t garlic powder
You may end up with more or less rub than you need, ultimately just make sure you have enough to pack down on the meat in a layer that sticks. Anything that falls off is fine, just means you had a little too much; don't try to force the rub in to the meat; it's already pretty heavily seasoned.
Slice it fairly thinly and serve with HOT mustard and swiss, or as a standard reuben.

* Note: in the most recent batch of this is one I actually soaked the corned venison overnight with a couple of changes of water, and I think the salt content ended up just right.  I also didn't add salt to the rub.