Yup hydraulic stuffer and commercial (electric) smokehouse.
Hydraulic is definitely not for the hobbyist but I started out the same as everyone else (Horn Stuffer, Manual 5 # vertical, 12#, 30# manual, 30# electric, and then finally a 50# Hydraulic Talsa Stuffer.
I have a friend that uses ONLY sheep casings but he is making it for his friends and family and that is how they like it. I have had his sticks many time and they are fantastic.
I have another friend that only has a gas smoker and he is ALWAYS struggling with his drying. Gas smokers add moisture and hinder the drying process. It can be done but requires more time and attention than an electric smokehouse. He is planning on getting a second (electric) smoker for sausage making and keeping his gas for smoking big meats (Pulled Pork, Brisket, Ribs, and also Polish) which is ideal when trying to keep meat moist.
Both casing options are great but it comes down to personal preference. In all my years I have not had anyone request natural casings. Maybe they are unaware that there is an option just never had anyone ask is all.
Everything we have is computerized and our smokehouse sends all data to a PC complete with graphs so it is very easy to track and see exactly what is happening down to 1/10 of a degree.
We pull sticks (21mm Mahogany) at 156.0 and being they are so small they do stop cooking almost immediately (normally climbs to only 156.4-156.6). Within 5 minutes they are already in the mid 140’s.
Summer Sausage and Polish is another thing. Those DO require an Ice Bath to stop cooking. We pull 2.5" SS at 154.0 degrees and immediately into an Ice Bath. SS continues to climb and reaches 156 (every once in a while 157) depending on how big of a load we are unloading and how long it takes to get into the ice bath.
Not trying to tell folks what to do or how to do it, I am only offering my experience to anyone that may want to try another variation or method.