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Meat School 2016: Classes at Smoking Goose

A new year of Meat School is in session! This spring, participants can explore specific special interests in butchering and charcuterie....

October 29, 2012

New positions available at Smoking Goose

Smoking Goose is growing! If you would like to be a part of our team we would like to MEAT you…

Please apply in person at the Smoking Goose
407 North Dorman Street
Indianapolis IN 46202
between the hours of 8 am and 4 pm, Mondays-Fridays.
No phone calls, emails, or social media inquiries please.

Meat Locker Retail & Customer Service
Working behind the retail counter in our Dorman St. Meat Locker doesn't mean holding a butcher's knife but rather engaging in great conversations about our products while efficiently and accurately filling orders and managing the cash register. Each shift includes preparing samples, greeting guests, stocking, and learning about a quickly rotating selection of products.

Working shifts will be a combination of the following:
Thursday 3-8pm, Friday 1-8pm, Saturday 11am-6pm

Meat Cutterseasonal and/or part time paid position
This position includes breaking down whole cuts using seam butchery techniques as well as portioning proteins for our various products. The position requires an eye for consistency and quality and includes some heavy lifting and the ability to work in a cold environment. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided. All government holidays off and normal working hours are conducive to personal life. 

Apprentice: full time, 18 months, paid position
Smoking Goose accepts up to three Apprentices to learn the skills of the meat trade during three six-month rotations working in each area of our production:
  • butchering
  • sausage-making
  • packaging & monitoring fermentation
Applicants are not expected to have much experience in butchering or handcrafting charcuterie; however, applicants must have a serious, professional interest in the industry and be ready to commit to working the entire 18 month session. The position includes some heavy lifting and the ability to work in a cold environment. All government holidays off and normal working hours are conducive to personal life. 

October 9, 2012

Tale Tuesday: a duck by any other color

Chef Joseph Hewett's destination restaurant turns a short drive south of Indianapolis into a delicious trip through the Deep South. At The Indigo Duck, fried green tomatoes, she crab soup, and grits may find their way onto Chef Hewett's menu in contemporary preparations inspired by classic French technique.

The Indigo Duck recently whipped up
this sandwich-gone-wild with ribbons
of Smoking Goose pastrami & bacon.
With locally crafted art on the walls of their bright spot in Franklin, Indiana, on the square of the Johnson County Courthouse, Chef Hewett and his team seek out prized local producers who provide raw ingredients for their modern but lowcountry menu. Along with locally grown produce and local organic dairy products, Smoking Goose's Andouille, Pastrami, and Applewood Smoked Bacon are regulars on Indigo Duck plates. Since we only work with local, independent farmers who raise their animals naturally on pasture, Smoking Goose meat treats come from the same tradition as Chef Hewett's kitchen: fresh, local, sustainable, delicious.

October 1, 2012

New salame hauntingly delicious

There's a whisper in Indy's sleepy hollow...a new, deliciously festive salame from Smoking Goose is haunting taste buds near and far. With careful hand tying, this pork salame studded with clove, allspice, orange zest, and ginger dry cured for six weeks into a plump pumpkin shape.
To start, hand cut pork from Ossabaw hogs raised nineteenth-century-style at Conner Prairie outdoor living history museum marinated in Dominator Doppelbock, an award-winning special release from Indianapolis' Sun King Brewery. The brew's hints of molasses and gingerbread frame the fall spices that spiked the coarse mixture before hand tying into plump, tender pork stomachs.
Smoking Goose's extremely limited release of our Dominator Doppelbock Salame means a handful of lucky locations can claim these whole treats that average about three pounds each.
So move that horse, Ichabod! It's available by the slice at Goose the Market beginning Tuesday, Oct. 2.

Chefs & retailers should contact your Smoking Goose sales rep soon before they're all claimed or you'll have to...R.I.P.   Boo!