I was wondering if anyone has done this and what it would taste like. I have these completely trimmed venison ham roasts. These are the large muscles of the ham with all fat and silverskin and connective tissue removed. I was going to cure, season and smoke looking for a sandwich meat. If it was pork, it would be Canadian bacon, beef would be pastrami, I'm not sure what to call it but thinking about curing and smoking in a similar fashion to these. Any suggestions?