I've done it plenty of times. It's a bit on the dry side but tastes just like store bought. Afterwards you can coat it with a mixture of
1 tablespoon ground coriander
1 tablespoon Paprika
1 teaspon Black Pepper

Put it in a smoker or oven at 200-220 degrees till you get an internal temp of 175-180 and you have some really great Pastrami.

Corned Venison
5 qts ice water
3/4 cup salt/ no iodine
1/3 cup instacure n0 1
1/2 cup powdered dextros
1/2 cup pickling spice
mix and put in plastic bucket, inject into meat and put back into bucketlet brine 3-4 days in fridge and your done. Thh above is enough for 25 lbs of meat. discard leftover brine, do not re-use.