Did a few sausages pepperoni and hard salami (in the sausage section) and I tried making smoked turkey roll for lunch meat that came out really good. The turkey started last night is a basic 1/3 cup salt brine with some garlic powder, onion powder, canjun spice. Maybe about 2 teaspoons each. For the Turkey roll I used the breast meat only and sliced the meat to 1" thick pieces and sprinkled both sides with some garlic powder, onion powder, canjun spice and knox geletin, and stuffed it in a 4" collagen casing. Smoked it at about 225 until it was 180 degrees. Very tasty! I need to tighten up the meat a bit more next time there were some loose spots. ALso need to find a bigger casing but this works for now. The wings and legs I just threw on the smoker again with sprinkled garlic powder, onion powder, canjun spice but also added grated orange peels.The orange flavor came out really nice! I think I'll throw some orage peels in the brine next time too.