Okay, the last time I asked for input worked out great, so I'm back...
What are people's favorite cured and/or smoked venison recipes? Unfortunately my drying chamber controller is still in development so I can't age yet for hams and the like. But I'm looking for something different than roasts or sausages. I didn't see much in the way of whole muscle recipes posted that aren't dried.
It doesn't have much fat to it, but my thinking is to try a pastrami. Or bacon curing the backstraps. Other thoughts?