I do it all the time. Still remember my mom saying it’s not a good idea. I’m sure if you are buying a nice steak and intend it eat it as a grilled T-bone you might notice some flesh cell break down (texture change). If you are going to use it in sausage you will not notice any difference. Made brats last night. Once frozen pork and elk. Refroze the brats. I do it time and time again.

I use small diameter sheep casings for snack sticks. Yes, they will hang in your smoker. Once you use them you will never go back to collagen casings. Just ordered a hank of sheep casings for some elk slim jims

Mine have been maybe 14 to 16 inches (it’s what fits in my smoker). The snap is far superior to collagen, and I find that they freeze better, in that I find that the collagen casings separate from the meat some after they have been frozen for a while - not so with sheep. They are quite a bit more expensive than collagen, but I don’t do this to make money. Good luck. I’ll post some photos after my next batch.
Peter

I have given up in collagen. Natural casings all the way. I know not everyone agrees, and that is ok. But I nearly always was less than satisfied with collagen