Homemade Sausage Making

I have an almost full drying chamber, 5kgs of Reds Salame Calabrese going into fermentation as well as 6kgs of cooked pepperoni going into the smoker. I’m celebrating with a tasty Reuben sandwich from the corned beef that finished last nite. What am I going to do when I can’t “work from home” anymore! So what the heck it’s time to going to dive down another rabbit hole. Does anybody have a recipe for Montreal Smoked meat?

The copycat up north of the border in Montreal or the original in NYC?
Whether its Schwartz's or Katz's its all good.
http://www.wedlinydomowe.pl/en/viewtopic.php?t=7887

How did I know you would reply. Thx Bob

BoB K. Wow! Just Wow! I made the smoked meat and pastrami and my wife made the rye bread. Deeelishous

Now you need homemade sauerkraut to go on that. Fresh and crunchy, not cooked or canned.