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Hi everyone

Discussion in 'Roll Call' started by jerry balmes, Nov 10, 2013.

  1. jerry balmes

    jerry balmes Newbie

    My name is Jerry. I am 62 yrs old. I live at Higgins Lake in northern Michigan. I am a hunter and have made jerky for over 30 yrs. Two years ago I started making my own sausage. I make and smoke venison sausage. I make fresh breakfast and hot Itialian sausage. I have smoked meats in two different smokers the last few years. One is a large gas BBQ converted to a smoker and the other is a kettle type.I have smoked ribs, jerky, sausage, whole turkeys etc. One thing evades me, the receipe to make the Kowalski Hunters sausage. The closest I have come is a Polish Kabonsky. Anyone got something better?
  2. Jerry:

    Are you talking about "kielbasa?"

    Lots of people pronounce it "kabassy"
  3. jerry balmes

    jerry balmes Newbie

    Kabonsky is a traditional sausage typically made with wild game and smoked.
  4. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   .........  


    ReplyQuote  Multi
  5. Never knew that. Thanx for the info.
  6. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

  7. seenred

    seenred Legendary Pitmaster Group Lead OTBS Member

    Hi Jerry...welcome! I'm not familiar with the sausages of which you speak, but post that question over in the sausage forum and someone can probably help.

    Last edited: Nov 10, 2013
  8. jerry balmes

    jerry balmes Newbie

    Thanks Red.