I buy hog and sheep casings both from Sausage Maker have been for years. Packed in salt and have never had a problem of any kind.

I have 2 30" Masterbuilt smokers, the 2nd one is yet to be used. Smoke has always been a problem. I converted to a Smoke Pistol smoke generator and wasted more cartridges trying to get them lit than one that I used. I obtained and installed a Smokin-It cold smoke generator smoke problem solved! I also have a Masterbuilt propane fired one, both temp control and smoke are problems. An inexpensive unit that is tall enough to hang 20" casing would be ideal. If I was not in my mid 80’s I would design and build one,

My problem is finding rabbit. I finally found a meat market that carried rabbit but when I got it home it was from China. I did not use it I put it out for the critters.

a2zwildlife I am in central Ohio. I have been cooking for over 60 years. I do not use it haven’t yet used rabbit in sausage. I was the family butcher until I got old. My interest now is international cuisine. Rabbit is a staple in France, Germany, Spain, and northern Italy. In our family fried rabbit or rabbit pot pie was the favorite.