So Venison Pastrami isn't too difficult. Mortadella is extremely difficult, so lets start with Pastrami.
Heat 4 cups water over high heat and dissolve 1.5 cups kosher salt, 1 cup white sugar, 1/2 cup brown sugar and 6 teaspoons insecure #1 (pink salt, dc cure #1). Add another 12 cups cold water to cool your brine. Add some aromatics, 1 bulb garlic (don't waster your time pealing, just cut across the widest part), 2 med yellow onions quartered.
Add to brine: 1 teaspoon black peppercorns, 1 teaspoon yellow mustard seeds, 1/2 teaspoon brown mustard seeds, 1/2 teaspoon coriander seeds, 1/2 teaspoon red chili flake, 3 bay leafs, 2 allspice berries and 1 whole clove.
Place a venison roast (or two) about 5 lbs worth into the brine and keep cool for 3 days.
Remove from brine and dust with ground coriander and ground white and black pepper. Hot smoke until it reaches 150 internally, I usually use alder to smoke with.
Let cook and slice as thin as possible. Having a meat slicer is a nice perk.
Just before serving warm gently in a pan with about 1/2 in of beef stock in it. Keep heat below a simmer.
That's it.
