Just thought I'd share my sucsess with SD members.
Ordered a New York Pastrami Cure mix from sausagemaking.org website and used a bit off a fallaw hauch to make some venison pastrami. I've tried a salt beef type cure before just following a recipe off the net with good results. I followed the instructions and wet cured for ten days. Not sure if the leanness effects the rate of cure uptake but think that I might try seven days next time to see if there is a difference. Result is a nice spicey pastrami that is lovely warmed in a bagel with butter and mustard. Worth doing for something different.
Win Mod 70