DeerSlayer
I have some old Mennonite recipes -70 plus years old) that required the meat to be stuffed in homemade muslin jockers. After stuffing the jockers were fermented and subsequently cured after the fact
. But it sounds like you have already cooked these.

I have made homemade Reuben Sausages for over 30 years. Generally homemade from Moose bringing the salt down to 10g per kg in an equalization cure. Recognizing that the 10% hand cut additions of Swiss Cheese and the Sauerkraut will bring the total salt up to about 18g-20g per kg.
But I would not attempt it with Corned Beef that was store bought

Generally I use a collagen extraction including skin in my pressure cooker. Then I incorporate the cooled gelatin to approx 10% of meat weight and grind cooled rendered skin up to 20% of meat weight in my German Garlic Coils.

Western Canada:)