I'm fairly new to sausage making and am still trying different vendors. Both Sausage Maker and Syracuse Casings are here in New York and I prefer to do business locally or in-state when I can. Both seem to have pretty good reputations.
I'm looking for both hog and sheep casings for several batches of sausage and I would appreciate any advice anyone has who has tried both vendors.
Syracuse Casings has both dry packed tubed and pre-flushed tubed sheep casings and their hog casings come both pre-flushed tubed and hanks and dry packed tubed and hank. The Sausage Maker casing seem to be dry salt packed. I expect to keep the unused casings in our extra fridge so any advice on dry packed versus pre-flushed would also be appreciated.