Internal Temp question

[Tenpoint5]

Ok My recipe for Canadian Bacon calls for taking a PORK Loin to 165 IT after curing. Thinking this might be to high for Venison and it might dry out to much. Buckboard Bacon from PORK Loin is 145. Should I shoot for 155? This is my first attempt at Venison CB so any input is greatly appreciated.
   

[smokeitall]

I am smoking 12 lbs of Canadian Bacon tomorrow, my recipe calls for IT of 152.

[Tenpoint5]

As I was reading your reply, I remembered where I got my recipe. I think I'll give Morton's a call Monday Morning. To see what there answer might just be.

[pensrock]

When I have done venison CB in the past. I cured it then cold smoked for a couple hours. Then sliced and fried as needed. Even when I do pork CB I tend to only go for 135-140 IT, so when it gets fried up it does not dry out.