Deer Pastrimi

[Wingman]

I tried Habs beef pastrami and it was absolutely fantastic. I have 5 small deer roasts brining in the same recipe and was wondering if anybody could tell me how long to smoke and to what internal temp I should do? Was reading that deer should be wrapped in bacon to help from drying out and was wondering if bacon would change the flavor of the pastrami recipe. Thanks

[Tenpoint5]

Wingman,
I just did a venison ham, it was in the smoker for 29 hours. No bacon it was very juicy not dry at all. It did have a small thin crust but nothing I am worried about barely notice it.

[Habanero Smoker]

The bacon will slightly change the flavor, but I don't believe it will be that much, since the venison is already cured. It will depend on what type of bacon; i.e. Maple smoked, hickory smoked, not smoked etc.

I haven't cooked venison in a long time, so I'm not familiar with that meat, but I don't think I would take it to 165°F as I would a brisket.

[Wingman]

Thanks Hab your recipe is soooooooooooooooooooo good I had to try it on some venison I had . What int temp do you think I should smoke to? Again Thanks for all the great recipes.

[Tenpoint5]

I would suggest 148-152º

[Habanero Smoker]

Thanks Hab your recipe is soooooooooooooooooooo good I had to try it on some venison I had . What int temp do you think I should smoke to? Again Thanks for all the great recipes.

Thanks. I would go with 10.5's suggestion. He is familiar with venison.