Hey guys I need some wisdom from those of you who have stored natural casings. Back in the middle of March, a little over two months ago, I got some hog casing from Waltons and made some different sausages. I left the unused casings in a plastic bucket submerged in water and added two cups or pickling salt. They have been stored in a refrigerator below 40 this whole time. I opened the bucket for the first time tonight because I hope to make more sausage this holiday weekend. The water is still clear but I noticed a sour smell. It's not an overwhelming smell as soon as the lid is opened. Just noticeable when I put my nose to the bucket and give it a good sniff. Are my casing bad? Did I mess up by leaving them submerged? I'm thinking to start flushing them with fresh water every couple hours. Should I add some vinegar to the water while flushing?