I had a couple elk roasts (actually thought it was one large roast) and decided since I was making beef pastrami, I'd try making some elk pastrami. I don't really have a lot of fridge room for brining a long time, so I did a forum search and found this for a dry cure/corning: http://www.smokingmeatforums.com/t/73433/venison-pastrami The cure...this is enough for 5lbs of meat 5 tablespoons Morton's Tender Quick 2 tablespoons brown sugar 1 tablespoon ground black pepper 1 teaspoon ground paprika 1 teaspoon ground bay leaves 1 teaspoon ground allspice 1/2 teaspoon garlic powder I let these cure in the fridge for 7 days. At the end of the curing time, I soak in cold water for a couple hours, changing the water after an hour. The two on the left are the cured/corned elk roasts and the other two are the trimmed corned beef flats http://www.smokingmeatforums.com/t/143357/easy-corned-beef-flat-pastrami Patted them dry, applied a light coating of extra virgin olive oil and the rub. Into resealable bags and fridge for 7 days. Pastrami Rub Recipe: Makes enough for 4 lbs 4 Tbsp fresh cracked coarse ground black pepper 2 Tbsp coriander powder 1 tsp dry mustard powder 1 Tbsp brown sugar 1 Tbsp paprika 2 tsp garlic powder 2 tsp onion powder Mix together and apply liberally to meat. Here they are after being rubbed and in the fridge for 7 days. In the propane smoker at 225° with cherry and a pan of beef broth beneath. I smoked these to 165° IT All sliced by hand! And the Reuben sandwich with steamed elk pastrami, German sauerkraut, Baby Swiss and Gruyere cheese on Rye!!! I kept half and gave the other half to the guys at the company sheet metal shop that helped in building the propane smoker. I also gave them half the beef pastrami, pulled pork, smoked cheddar cheese, jalapeno relish, jalapeno jelly and smoked Chex party mix. Thanks for looking!