Hi all, new guy here. Just started smoking my own meat in a Masterbuilt Electric 30 that I got for a steal from Walmart at the end of the season, and just tonight am doing a second try at making my own sausage. Unfortunately while I finally managed to find a decent breakfast sausage recipe and got the pork all ground and mixed, when I opened up the package of sheep casings I bought at Cabela's last Thursday the smell was horrendous to me. I know casings are going to have a strong smell, but these smelled putrid to me, and I saw some green spots in one area. I tried rinsing them and soaking them for a couple hours at least, changing the water several times, but while the smell isn't as overpowering, they still distinctly smell putrid to me. Like I want to vomit from smelling them (and I don't have a weak stomach). All I can find in searching for over an hour is that sheep casings tend to smell "stronger" than hog casings, but I haven't managed to find any description of what the smell is supposed to smell like. Can anyone give me some ideas as to what they should smell like? I don't want to use them if they're not safe, but I don't want to pansy out if they all smell like that. I'd much rather use natural casings. I've made sausage once before using hog casings, but it was years ago so I don't really remember what they smelled like. Thanks in advance!