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Here's a recipe right from Morton's own site for Corned Beef. I'm sure you could easily substitue the leg of venison (or whatever cut you intend to use) for the brisket, and scale the recipe up or down as needed to cover the meat. It is a rub recipe. http://www.mortonsalt.com/recipes/Re...il.aspx?RID=43
I also have a venison pastrami recipe from Rytek Kutas Venison Sausage book. It is a brine. I will PM it to you if interested.
Beretta, I've never tried rolling them after curing but I bet it would work just fine..
Here's some cured Venison canadian bacon that I rolled. It smoked up great! http://cowgirlscountry.blogspot.com/...acon-with.html
I would think that the main thing to check is the saltiness after the cure. Soaking in fresh water before rolling and smoking should take care of that.
My roast have been curing since Sunday morning,going to be smoking them tomorrow. Should I wrap them in bacon? What is the internal temp. I should smoke them to for pastrami?
If you go to the Cabella's website and look at their recipes, they have a good corned venison that I've made 3 or 4 times. It's a little dryer than what you are used to with regular c.b. but do it with some boiled cabbage and potatoes with some spicy mustard on the side and it comes out great.