I'm fairly sure that if you use an ale (S04, US05, Notty) yeast, 4184 or just about any wheat yeast, dont sulfite and keep your temps at low 60s you wont get the stink. Or maybe I've just been lucky with my juice not having much sulfur
I always used to get the stink with unpasteurized juice until I stopped using k-meta. That was about a year ago. I've done about 100 (mostly 1 gallon) batches since then and havent got the stink except with this WY2001 batch, and that is just a bit.
I sometimes get a bit of sulfur smell in the keg. When that happens, I let all the C02 out, and then wait another day so that the C02 comes back out the cider, then let that out too. Then recharge the keg. That will scrub the sulfur smell out.