Retired chef instructor and food equipment sales agent

The TP shortage will fix itself. No need to panic because as we run out of food we will make boom boom less and less:)

Stormy weekend- shoveled twice today.
Now enjoying a nice Rusty Nail

Cold smoking is not just hitting product with low temp smoke in one exposure.
Because the product is cold and the smoke is slightly warmer there is a lot of moisture that is created and after one smoke the desired color and flavor simply cannot be developed.So after a smoke session the product needs to dry and age in a cool ventilated space.Then after a day or 2 it can enjoy another Cold Smoke session.
Generally cold smoking for me takes over a week cumulative to develop the best flavor and subdue the acrid overtones of a wet clammy smoke. Cold smoking takes much more time and because of that I would not attempt it without cure.

But do your Brats really need smoke?-Generally no as it was designed as a Fresh Sausage, but there are exceptions- Coburger Brats have traditionally been grilled over a Pine Cone Fire. This is how I like them.

NDKoze Seems to be common. Many folks are sensitive to Caraway. I dose it low and often have people try to put their finger on the taste. Most are surprised because they hate Caraway, but find it oddly pleasing in low doses.
As with any/all of what you put in your mouth, Your Taste is King.
Avoid what you do not like.

The addition of Kraut to sausage is benefited by the addition of 1g Ground Caraway per kg. IMHO

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.

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

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.