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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....

December 17, 2013

Now hiring: immediate opening available

If you would like to be a part of our team we would like to MEAT you…

Smoking Goose is now accepting applications for an immediately available Sanitation & Ware Washing Position of 30+ hours/week. 

In addition to washing dishes and equipment from our USDA-inspected smokehouse & production facility, this hourly position also includes facility upkeep and general cleaning/sanitation duties including office areas, restrooms, and retail space.

Please apply in person at the Smoking Goose ideally between the hours of 8 am and 4 pm, Mondays--Fridays.
407 North Dorman Street 
Indianapolis IN 46202 

No phone calls, emails, or social media inquiries please.

December 2, 2013

Meat School 2014

Whole Hog Butchering 
Thursday, January 16, 6-8:30pm 
Meaty snacks and libations will be served!

Get behind the butcher's table to help Smoking Goose owner and butcher Chris Eley go from nose to tail.
Together the class will break down a whole hog through traditional, seam butchery techniques, and participants can take home a prime selection of the pork cuts we'll be butchering that evening. Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with your porcine treats!

Reservations required: $150 per person includes a hearty spread of snacks & drinks plus lots of fresh pork and a butcher's hat to take home

How to register: Call 317-638-MEAT (6328) to get on the list or give registration as a gift!

Sausage Making 
Thursday, February 13, 6-8:30pm
Meaty snacks and libations will be served! 

Smoking Goose owner and butcher Chris Eley is dishing our house sausage recipes and helping participants make their own sausage from start to finish. Participants will work with Chris to butcher, grind, spice, mix, stuff and smoke old-school, handmade encased meat treats. Take home the sausage you make during class! Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with sausage the class has prepared.

Reservations required: $120 per person includes a hearty spread of snacks & drinks plus lots of sausage and a butcher's hat to take home

How to register: Call 317-638-MEAT (6328) to get on the list or give registration as a gift!

The fine print: $50 deposit per participant is due at registration. This nonrefundable & nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable & cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).

November 11, 2013

Now Hiring: production, packaging, customer service & sales

How to Apply 

All applicants are encouraged to apply Monday--Friday, 8am to 4pm, in person at Smoking Goose407 N. Dorman St. Indianapolis IN 46202 

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com 

No phone calls or social media inquiries please. 

Cutting & Curing Assistant 
Full Time (however part-time may be considered for the right candidate)

Duties include knife work to break down primal cuts by hand using seam butchery techniques as well as portioning proteins for charcuterie, stuffing casings, tying and hanging cured meats, tending products in the Smoking Goose Aging Room, and more. 

Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided. 

Packaging Assistant
Full Time (however part-time may be considered for the right candidate)

Duties includes portioning, packaging, and labeling of Smoking Goose products. Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting.  Experience is not required and training is provided.

Retail & Guest Services
Hourly, Part Time Position (about 20 hours per week) with the option to grow into a full time position 

Each shift in our Dorman St. Meat Locker is kinda like hosting a meat party: preparing samples, greeting guests, stocking, and learning about a quickly rotating selection of exceptional protein provisions including salumi, sausages, and smoked meats. Current working shifts include managing the cash register and will be a combination of the following: Thursday 3-6:30pm, Friday 1-7:30pm, and the occasional Saturday 11am-5:30pm Additional hours and event/food service programming may be possible as the position grows.

Curing & Fermenting Assistant
Hourly, Part Time Position: Monday-Thursday afternoons & evenings

Duties include portioning proteins for charcuterie, stuffing casings, tying and hanging cured meats, tending products in the Smoking Goose Aging Room, and more. The position may also include knife work to break down whole cuts by hand using seam butchery techniques. Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided. 

Sausage Maker
Hourly, Part Time Position: Monday-Friday daytime hours

Duties include portioning & cutting proteins, mixing spice blends, stuffing casings, managing the smoker, and more. Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting.  Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided.

Account Manager/Sales Representative
Full Time Position

The right candidate for this full time position will be confident prospecting new accounts in the restaurant, retail, food service, and hospitality markets. She or he will be comfortable identifying and building a relationship with each business’ decision maker. Success in this position will be measured on the basis of new accounts closed and existing accounts profitably maintained and grown. Click here to review full position description and required skillsA cover letter & resume are required to apply for this position. Those who cannot apply in person may email them to jobs[at]smokinggoose.com


How to Apply 

All applicants are encouraged to apply Monday--Friday, 8am to 4pm, in person at Smoking Goose407 N. Dorman St. Indianapolis IN 46202 

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com 

No phone calls or social media inquiries please. 

November 5, 2013

Meat School: Turkey 101

Thanksgiving Turkey 101 
Wednesday, Nov. 13, 6pm 

Sign up: 317-638-MEAT (6328)

Carve your own fully cooked, Applewood Smoked Turkey (and take home all the slices!) as Chef and Smoking Goose Owner Chris Eley leads participants step by step to properly carve that centerpiece of the Thanksgiving table.

Chris will also teach the butcher's tricks to brining and roasting your bird and even making stock like the professionals after the Thanksgiving table is clear.

Each participant must bring his or her own knife. We want you to be comfortable with your own utensils so you can carve like a pro at home, too.
$125 per person gets you:
- a whole Applewood Smoked Turkey to take home
- Smoking Goose meat board, sides, drinks
- your own butcher's hat to take home

Sign up quick! Call 317-638-MEAT (6328) Gift certificates available, too! 

The fine print: $50 deposit per participant is due at registration. This nonrefundable & nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable & cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).

October 14, 2013

Now Hiring: full-time & part-time positions

How to Apply 
All applicants are encouraged to apply in person Monday--Friday, 8am to 4pm, at Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com

No phone calls or social media inquiries, please.

Retail & Guest Services
Hourly, Part Time Position (about 20 hours per week) with the option to grow into a full time position 
Each shift in our Dorman St. Meat Locker is kinda like hosting a meat party: preparing samples, greeting guests, stocking, and learning about a quickly rotating selection of exceptional protein provisions including salumi, sausages, and smoked meats. Current working shifts include managing the cash register and will be a combination of the following: Thursday 3-6:30pm, Friday 1-7:30pm, and the occasional Saturday 11am-5:30pm Additional hours and event/food service programming may be possible as the position grows.

Curing & Fermenting Assistant
Hourly, Part Time Position
Monday-Thursday afternoons & evenings
Duties include portioning proteins for charcuterie, stuffing casings, tying and hanging cured meats, tending products in the Smoking Goose Aging Room, and more. The position may also include knife work to break down whole cuts by hand using seam butchery techniques. Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided.

Sausage Maker
Hourly, Part Time Position
Monday-Friday daytime hours
Duties include portioning & cutting proteins, mixing spice blends, stuffing casings, managing the smoker, and more. Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting.  Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided.

Account Manager/Sales Representative
Full Time Position
The right candidate for this full time position will be confident prospecting new accounts in the restaurant, retail, food service, and hospitality markets. She or he will be comfortable identifying and building a relationship with each business’ decision maker. Success in this position will be measured on the basis of new accounts closed and existing accounts profitably maintained and grown. Click here to review full position description and required skillsA cover letter & resume are required to apply for this position. Those who cannot apply in person may email them to jobs[at]smokinggoose.com

How to Apply 
All applicants are encouraged to apply in person Monday--Friday, 8am to 4pm, at Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com

No phone calls or social media inquiries, please.

Now hiring: retail & customer service position

How to Apply
All applicants are encouraged to apply in person Monday--Friday, 8am to 4pm, at Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com

No phone calls or social media inquiries, please.

Meat Locker Retail & Customer Service 
Hourly, Part Time Position (20 hours per week)

Each shift in our Dorman St. Meat Locker is kinda like hosting a meat party: preparing samples, greeting guests, stocking, and learning about a quickly rotating selection of exceptional protein provisions including salumi, sausages, and smoked meats.

Working shifts include managing the cash register and will be a combination of the following:
Thursday 3-6:30pm, Friday 1-7:30pm, and the occasional Saturday 11am-5:30pm

How to Apply
All applicants are encouraged to apply in person Monday--Friday, 8am to 4pm, at Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com

No phone calls or social media inquiries, please.

October 2, 2013

Now Hiring: Administrative Assistant & Meat Locker Customer Service

How to Apply
All applicants are encouraged to apply in person Monday--Friday, 8am to 4pm, at Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com

No phone calls or social media inquiries, please.

Administrative Assistant 
Salaried, Full Time Position (40-45 hours per week)

General Responsibilities
• Filing, answering phone calls and other general office duties
• Accounts Receivable functions
• Create Forms, spreadsheets & manage updates
• Schedule classes and other scheduling functions
• Prepare shipments and schedule pick ups
• Other administrative responsibilities as the job requires
• Retail sales, both Meat Locker sales and mail order
• Be a successful communicator on products, production methods and standards of Smoking Goose
• Reports directly to Director of Operations

Food Safety
• Upholds quality assurance, wholesomeness of product and freshness of product
• Uphold the company food safety program
• Adhere to all SSOP and SOP of the company

Expectations
• Successful communicator, speaks clearly, articulate
• Strong attention to detail
• Ability to work independently
• General knowledge of product descriptions, availability and pricing
• Lead by example in work ethic and attitude

Meat Locker Retail & Customer Service 
Hourly, Part Time Position (20 hours per week)

Each shift in our Dorman St. Meat Locker is kinda like hosting a meat party: preparing samples, greeting guests, stocking, and learning about a quickly rotating selection of exceptional protein provisions including salumi, sausages, and smoked meats.

Working shifts include managing the cash register and will be a combination of the following:
Thursday 3-6:30pm, Friday 1-7:30pm, and the occasional Saturday 11am-5:30pm

How to Apply
All applicants are encouraged to apply in person Monday--Friday, 8am to 4pm, at Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com

No phone calls or social media inquiries, please.

September 30, 2013

Meat School: Fall Classes 2013

a Halloween party at Smoking Goose: prize for best costume!
Blood & Guts Class
Wednesday, Oct. 30, 6pm

Sign up: 317-638-MEAT (6328)

Get in the Halloween spirit with the "mad butcher" Chris Eley and help him prepare a ghoulishly delicious line up of macabre meat treats.

Go behind the scenes into "the cube" (if you dare!) where Chris & the class with concoct:

Fresh Blood Sausage: Portuguese Morcilla
Rolled Pig Face: Italian Porchetta di Testa
Chopped Taste Buds and Puffies: Smoking Goose's own Tongue 'n Cheek Terrine

It's a night of tricks & (meat) treats with a terrifyingly tasty spread of snacks & libations at break time.

$125 per person gets you:
- a hefty haul of meat treats to take home
- Smoking Goose meat board, sides, drinks
- your own butcher's hat to take home
- get in the spirit & dress up: prize for best costume!

Sign up quick! Call 317-638-MEAT (6328) Gift certificates available, too!

The fine print: $50 deposit per participant is due at registration. This nonrefundable & nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable & cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).

Thanksgiving Turkey 101 
Wednesday, Nov. 13, 6pm 

Sign up: 317-638-MEAT (6328)

Carve your own fully cooked, Applewood Smoked Turkey (and take home all the slices!) as Chef and Smoking Goose Owner Chris Eley leads participants step by step to properly carve that centerpiece of the Thanksgiving table.

Chris will also teach the butcher's tricks to brining and roasting your bird and even making stock like the professionals after the Thanksgiving table is clear.

Each participant must bring his or her own knife. We want you to be comfortable with your own utensils so you can carve like a pro at home, too.

$125 per person gets you:
- a whole Applewood Smoked Turkey to take home
- Smoking Goose meat board, sides, drinks
- your own butcher's hat to take home

Sign up quick! Call 317-638-MEAT (6328) Gift certificates available, too!

The fine print: $50 deposit per participant is due at registration. This nonrefundable & nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable & cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).

September 5, 2013

Meat School: a very deer class

a pop-up class at Smoking Goose
Whole Elk Butchering
Thursday, Sept. 26, 6pm
Sign up: call 317-638-MEAT (6328)

We just learned that a special guest is coming to Smoking Goose: a whole 700+ lb Elk from Atlanta, Indiana!

How many chances do we have to go nose-to-tail with a master butcher on game like this?! Join Chris Eley to break down the elk by hand using traditional seam butchering techniques.

Please call immediately as space is limited! 
Sign up quick! Call 317-638-MEAT (6328) 

$165 per person gets you:
- fresh Elk cuts to take home
- Smoking Goose meat board, local bread, & sides
- Big House Bourbon tasting & cocktails
- your own butcher's hat to take home

Sign up quick! Call 317-638-MEAT (6328) 
Gift certificates available, too!

The fine print: $50 deposit per participant is due at registration. This nonrefundable & nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable & cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).

August 30, 2013

Now hiring: Curing & Fermenting Assistant

How to Apply
All applicants are encouraged to apply in person Monday--Friday, 8am to 4pm, at Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com

No phone calls or social media inquiries please. 

Meat Cutter:
part-time, daytime hours & weekends off

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 & quality and includes some heavy lifting along with the ability to work in a cold environment. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided.

Curing & Fermenting Assistant:
part-time, Monday-Thursday afternoon-evening

Duties include portioning proteins for charcuterie, stuffing casings, tying and hanging cured meats, and tending products in the Smoking Goose Aging Room. The position may also include knife work to break down whole cuts by hand using seam butchery techniques. Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided.

August 5, 2013

Now accepting applications: day-time hours & weekends off

All positions include daytime hours and weekends off plus meat perks.

Sanitation Position: about 30+ hours/week
In addition to washing tools & equipment from our USDA-inspected smokehouse & production facility, this hourly position also includes facility upkeep and general cleaning/sanitation duties in office areas, restrooms, and retail space.

Packaging Positions: 
full-time and part-time shifts available
This job includes portioning, packaging and labeling of products. It requires attention to detail, an eye for consistency and quality, some heavy lifting, and the ability to work in a cold environment. Experience is not required and training is provided.

Please apply in person at the Smoking Goose ideally between the hours of 8 am and 4 pm, Mondays--Fridays.
407 North Dorman Street
Indianapolis IN 46202

If you cannot apply in person, please forward a cover letter & resume to jobs[at]smokinggoose.com
No phone calls, emails, or social media inquiries please.

July 24, 2013

Meat School: August Classes!

Sausage Making 
Thursday, August 15, 6:00-8:30pm 
Meaty snacks and libations will be served! 

Chris is dishing our house sausage recipes and helping participants make their own sausage from start to finish. Work with Chris to butcher, grind, spice, mix, stuff, and smoke old-school, handmade encased meat treats.

Take home the sausage you make during class! Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with sausage the class has prepared.

Reservations required: $85 per person includes meaty snacks & drinks plus your own Smoking Goose butcher's hat and lotsa sausage to take home.

How to Register: Call 317-638-MEAT (6328) for yourself or to give registration as a gift. See the fine print below.


Big House at the Smokehouse:
Whole Hog Butchering & Bourbon Tasting
Thursday, August 29, 6:00 - 8:30pm

Assist meat master Chris Eley as the class goes from nose to tail, breaking down a whole hog through traditional, seam butchery techniques.

During the pre-class reception and break time, Big House Bourbon will be crafting original cocktails and pouring samples of their handcrafted whiskey. To accompany the bourbon tasting, we'll also serve up a hearty spread of Smoking Goose meat treats & sides.

Participants take home a prime selection of the pork cuts we'll be butchering that evening. Dress the part as we'll provide your butcher's uniform.

Reservations required: $150 per person includes snacks & drinks plus lotsa fresh pork and a Big House Bourbon hat to take home.

How to Register: Call 317-638-MEAT (6328) for yourself or to give registration as a gift. See the fine print below.

The fine print: $50 deposit per participant is due at registration. This nonrefundable & nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class. 

Plans change? While the registration deposit is nonrefundable & cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).

July 10, 2013

Meat-n-Greet: now hiring for our Dorman St. Meat Locker

Meat Locker Retail & Customer Servicepart time, 20 hours/week
Each shift in our Dorman St. Meat Locker is kinda like hosting a meat party: preparing samples, greeting guests, stocking, and learning about a quickly rotating selection of exceptional protein provisions including salumi, sausages, and smoked meats. 

Working shifts include managing the cash register 

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


How to Apply
All applicants are encouraged to apply in person Monday--Friday, 8am to 4pm, at 
Smoking Goose407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com

No phone calls or social media inquiries please.

June 20, 2013

Bourbon tasting & Whole Hog Butchering Class

How to Register: Call 317-638-MEAT (6328) for yourself or to give registration as a gift.

Big House at the Smokehouse: 
Whole Hog Butchering & Bourbon Tasting 
Wednesday, July 17, 6:00 - 8:30pm

Assist meat master Chris Eley as the class goes from nose to tail, breaking down a whole hog through traditional, seam butchery techniques. During the pre-class reception and break time, Big House Bourbon will be crafting original cocktails and pouring samples of their handcrafted whiskey. To accompany the bourbon tasting, we'll also serve up a hearty spread of Smoking Goose meat treats & sides.

Participants take home a prime selection of the pork cuts we'll be butchering that evening. Dress the part as we'll provide your butcher's uniform.

Reservations required: $150 per person includes snacks & drinks plus lotsa fresh pork and a Big House Bourbon hat to take home.

How to Register: Call 317-638-MEAT (6328) for yourself or to give registration as a gift. 

The fine print: $50 deposit per participant is due at registration. This nonrefundable & nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable & cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).

June 4, 2013

Meat School is in Session: June Classes at Smoking Goose

How to Register: Call 317-638-MEAT (6328) for yourself or to give registration as a gift. Father's Day is June 16! 

Steaks & Beefcakes: 
Whole Cow Butchering + steaks & burger blends 
Wednesday, June 12, 6:00 - 8:30pm

Work with meat master Chris Eley to butcher a pasture-raised black Angus cow from big subprimal cuts into prime steaks & roasts. (Learn to trim the cuts that butchers traditionally kept for themselves!) Chris is dishing the professional techniques for dry and wet aging steaks, plus we'll all get at turn at the grinder to craft custom burger blends.

Participants take home a prime selection of the Fischer Farms beef cuts we'll be butchering that evening. Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with your beefy treats!

Reservations required: $150 per person includes snacks & drinks plus steaks and a butcher's hat to take home

Big House at the Smokehouse: 
Whole Hog Butchering & Bourbon Tasting 
Thursday, June 27, 6:00 - 8:30pm

Assist meat master Chris Eley as the class goes from nose to tail, breaking down a whole hog through traditional, seam butchery techniques. During the pre-class reception and break time, Big House Bourbon will be crafting original cocktails and pouring samples of their handcrafted whiskey. To accompany the bourbon tasting, we'll also serve up a hearty spread of Smoking Goose meat treats & sides.

Participants take home a prime selection of the pork cuts we'll be butchering that evening. Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with your porcine treats! 

Reservations required: $150 per person includes snacks & drinks plus lots of pork cuts and a butcher's hat to take home

How to Register: Call 317-638-MEAT (6328) for yourself or to give registration as a gift. Father's Day is June 16! 

The fine print: $50 deposit per participant is due at registration. This nonrefundable & nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable & cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).

Meat Minutemen (and Women!) Program: wanna work at Smoking Goose for a day?

Ever wish you could work at Smoking Goose but not give up your day job? Here's your chance!

Register in our Meat Minutemen (and Women!) Program. When there are sausages to tie or hams to hang, we'll shine the Salumi Signal above Smoking Goose. That means we'll start contacting each Meat Minuteman with the chance to suit up for the day and work side by side with our production team in our USDA-inspected facility.

Besides the experience of making meat magic with the professionals, you'll also be compensated handsomely (err, deliciously) for your work.

The Smoking Goose Minutemen (and Women!) Program

1. What to expect? We'll provide your uniform and hands-on training for jobs like tying salumi, hanging sausages, and more. Prior experience is not required and we'll provide on-the-job training. Shifts are generally from 10am to 5pm Mondays through Thursdays and include a break and time for lunch.

2. How to sign up? Contact Smoking Goose to be added to the ranks: 317-638-MEAT (6328). We'll need your name and a number(s) where we can reach you during business and early evening hours.

3. When could you work? When we need your help, we'll start contacting Meat Minutemen in the order in which they enrolled. If you decide to take us up on a day working behind-the-scenes at Smoking Goose, you'll have at least 24 hours notice before your shift starts. Again, shifts are generally from 10am to 5pm Mondays through Thursdays and include a break and time for lunch.

4. Who can sign up? All Meat Minutemen must be at least 18 years old, able to do physical work in cold conditions, plus agree to & sign Smoking Goose's Stage Waiver. (Copies can be supplied upon request before you decide whether or not to work with us. No worries--no hazing, just legal stuff.)

5. What you get? In addition to joining the ranks of Smoking Goose's production team for the day, you'll go home a sense of protein pride, a generous supply of meat treats, and your own Smoking Goose butcher's hat.

6. No call, no show? Barring an emergency, Meat Minutemen who agree to work a shift but don't show up and don't contact us before the shift starts forfeit their chances to participate in the program.

June 3, 2013

Here we grow again: now hiring!

How to Apply
All applicants are encouraged to apply in person Monday--Friday, 8am to 4pm, at 


Smoking Goose
407 N. Dorman St. 

Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com

No phone calls or social media inquiries please.

Meat Locker Retail & Customer Servicepart time, 20 hours/week
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, every other Saturday 11am-6pm


Customer Service/Inside Sales Representative: part time, 30+ hours/week, mostly daytime hours & weekends off
The right candidate will be confident contacting our existing accounts to take their orders, answer product questions, and suggest new or additional products. This position focuses on growing sales within our current customer base. Click here to review full position description and required skills. A cover letter and resume are required to apply for this position.

Meat Cutter: TWO POSITIONS AVAILABLE

full time and part time, daytime hours & weekends off
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.

Packaging: part time, 30+ hours/week, daytime hours & weekends off
This position includes portioning, packaging and labeling of product. It requires attention to detail, an eye for consistency and quality, some heavy lifting, and the ability to work in a cold environment. Experience is not required and training is provided.

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. 

How to Apply
All applicants are encouraged to apply in person Monday--Friday, 8am to 4pm, at Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202
Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com 
No phone calls or social media inquiries please.

April 26, 2013

Meat School in May: public classes at Smoking Goose

Meat School is in session at Smoking Goose's Dorman St. Meatery!
Meat Master Chris Eley leads this delicious line up.
forget the apple for teacher; this prof is into protein

How to register: Call 317-638-MEAT (6328) to get on the list or give registration as a gift!

Sausage Making 
Thursday, May 16, 6-8:30pm
Meaty snacks and libations will be served!

Chris is dishing our house sausage recipes and helping participants make their own sausage from start to finish. Participants will work with Chris to butcher, grind, spice, mix, stuff and smoke old-school, handmade encased meat treats. Take home the sausage you make during class! Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with sausage the class has prepared.

Reservations required: $85 per person includes snacks & drinks, your own Smoking Goose butcher's hat, and ingredients & instruction for making your own sausage during the class to take home.

Whole Hog Butchering 
Thursday, May 30, 6-8:30pm 
Meaty snacks and libations will be served!

Observe the entire process as meat master Chris Eley goes from nose to tail, and assist him behind the butcher's table. Together the class will break down a whole hog through traditional, seam butchery techniques, and participants can take home a prime selection of the pork cuts we'll be butchering that evening. Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with your porcine treats!

Reservations required: $150 per person includes snacks & drinks plus lots of pork cuts and a butcher's hat to take home

How to register: Call 317-638-MEAT (6328) to get on the list or give registration as a gift!

The fine print: $50 deposit per participant is due at registration. This nonrefundable & nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable & cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).

April 19, 2013

We're hiring!

If you would like to be a part of our team we would like to MEAT you…

Smoking Goose is now accepting applications for a Ware Washing Position of 30+ hours/week. In addition to washing dishes and equipment from our USDA-inspected smokehouse & production facility, this hourly position also includes facility upkeep and general cleaning/sanitation duties including office areas, restrooms, and retail space.

Please apply in person at the Smoking Goose ideally between the hours of 8 am and 4 pm, Mondays--Fridays.
407 North Dorman Street 
Indianapolis IN 46202 

No phone calls, emails, or social media inquiries please.

April 11, 2013

'Nduja is back in the Meat Locker this weekend!

Some say this short & stout salame was influenced by the French centuries ago while others are sure it was roving Spaniards who brought their traditional flavors to early Calabrians along the Southern Italian coasts.

It's hard to argue the origins with our mouths full, but maybe the biggest clue is it's name. The locals in the old country call this salame 'Nduja (pronounced kinda like in-do-yah) which brings some of the same sounds as andouille, the French salame that some hungry historians are sure inspired 'Nduja.

With the original 'Nduja as our inspiration, the Smoking Goose team is making our own all-natural version. Like the traditional Italian salame, we started by grinding and blending pork shoulder, belly, and jowl. We spiked the rich, soft mixture with dried Calabrian peppers then stuffed natural casings that are about 3 or 4 inches wide, like the Italians use.

Here's where we made it our own: our 'Nduja saw the inside of our gravity-fed cold smoker for 10 days before dry curing over 8 weeks. That layer of sweet smoke rounds out the delicious bite of hot, floral, and earthy Calabrian peppers. This spreadable salame makes deliciously simple first course schmeared on warm bread but we'll take it to the table to top a pizza, dress a salad or soup, or stir into sauce for cut pasta and lasagna.

April 2, 2013

Meat School Classes: April 2013

 call 317-638-MEAT (6328) to save your spot
or give registration as a gift!

Belly Dance Class
Thursday, April 4, 6-8:30pm

We're not dancing, we're making meat magic. During this hands-on class, meat master Chris Eley will lead participants in step-by-step activities & recipes for turning pork and lamb belly into craveable meat treats. The bellylicious line up includes: makin' bacon, curing & rolling lambcetta, rolling and roasting porchetta, plus Confit 101.

$100 per person includes instruction, your own butcher's hat to take home, pork belly and lambcetta to take home plus libations and meat snacks during break

Whole Hog Butchering
Thursday, April 18, 6-8:30pm

Observe the entire process as meat master Chris Eley goes from nose to tail, and take turns assisting him behind the butcher's table. Together the class will break down a whole, Duroc hog through traditional, seam butchery techniques, and participants can take home a prime selection of the pork cuts from the whole hog we'll be trimming down that evening.

$150 per person includes instruction, your own butcher's hat to take home, lotsa fresh pork to take home plus libations & meaty snacks during break

 call 317-638-MEAT (6328) to save your spot
or give registration as a gift!

March 4, 2013

Meat School: Sausage Making Class

Meat School is in session for a Sausage Making Class
on Thursday, March 7, 6-8:30pm

Chris is dishing out from-scratch recipes and helping participants make their own sausage from start to finish. Participants will work with Chris to butcher, grind, spice, mix, stuff and smoke old-school, handmade encased meat treats. Take home the sausage you make during class!

Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with  sausage the class has prepared. Break time libations and meaty snacks are included.

Reservations and prepayment required: $85 per person. Call 317-638-MEAT (6328) to save your spot!

February 14, 2013

Now hiring: new positions open as we grow!


How to Apply
All applicants are encouraged in apply in person Monday--Friday, 8am to 4pm, at Smoking Goose:
407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com
A cover letter and resume are required to apply for the Customer Service and Account Manager positions. 
No phone calls or social media inquiries please.

Customer Service/Inside Sales Representative: The right candidate will be confident contacting our existing accounts to take their orders, answer product questions, and suggest new or additional products. The focus of this position is on growing sales within our current customer base. Click here to review full position description and required skills.

Account Manager/Sales Representative: The right candidate will be confident prospecting new accounts in the restaurant, retail, and hospitality and food service markets and comfortable identifying and building a relationship with each business’ decision maker. Success in this position will be measured on the basis of new accounts closed and existing accounts profitably maintained and grown. Click here to review full position description and required skills.

Full Time Shipping Position: This position includes communicating effectively with our Packaging Staff, Sales Staff, and preferred carriers to efficiently coordinate outgoing and incoming orders. Excellent attention to detail is required. The ability to consistently meet deadlines, work in a cold environment, and do some heavy lifting is needed. Previous experience is preferred but not required.

Full Time Cutters/Butchers: 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.

Part-Time Packaging Positions: This position includes portioning, packaging and labeling of product. The position requires attention to detail, an eye for consistency and quality, some heavy lifting and the ability to work in a cold environment. Experience is not required and training is provided.



February 8, 2013

Meat Locker Monger: introducing Sarah

Long before Sarah started work at Smoking Goose, she'd already been behind the scenes. Along with her husband, Sarah has been a student in all of Chris' Meat School classes. From turkey carving to whole hog butchering, she'll be putting her mad meat skillz to the test later this summer when she and her husband are considering some local barbecue competitions.

But it wasn't the professional bbq circuit that brought Sarah to Indiana. After she started working in a fitness gym at 16, Sarah owned her own place by 20. Although she misses snowboarding the slopes of her native Washington, she was excited to come to Indiana to expand her business nine years ago.

Still, food was always a passion for Sarah. After working at the gym all day, she'd rush home to start canning projects or put up pints of bbq sauce and spice rubs. Good food was more than a hobby for Sarah, so she decided to make it the center plate of her profession.

Sarah works in packaging to get our protein provisions to customers across the U.S., but she's also the friendly face you'll find in our Dorman St. Meat Locker. Come on by and say hello...oh, and ask her who won the staff's duck pin bowling challenge this year.

January 21, 2013

Our latest release: 'Nduja brings a little heat this winter

The Smoking Goose is bringing a little heat to this cold winter. We'll warm you up from the inside out with 'Nduja, our latest limited release with a spicy kick.
The kick comes from the toe of the boot...geographically speaking. In southern Italy's region of Calabria they've been layering heat with local peppers and pork to make a soft, spicy salame with a long history.

Some say the short & stout salame was influenced by the French centuries ago while others are sure it was roving Spaniards who inspired early Calabrians along the coasts. It's hard to argue the origins with our mouths full, but maybe the biggest clue is it's name. The locals in the old country call this salame 'Nduja -- pronounced kinda like in-do-yha -- which brings some of the same sounds as andouille, the French salame that some hungry historians are sure inspired 'Nduja.

With the original 'Nduja as our inspiration, we're making our own all-local Indiana version. Like the traditional Italian salame, we started by grinding and blending pork shoulder, belly and jowl. We spike the rich, soft mixture with dried Calabrian peppers then stuff natural casings that are about 3 or 4 inches wide, like the Italians use. Here's where we made it our own: our 'Nduja saw the inside of our gravity-fed cold smoker for 10 days before dry curing for 8 weeks.


That layer of sweet smoke rounds out the delicious bite of hot, floral, and earthy Calabrian peppers for a slice that's spreadable and layered with even more intense and complex flavors.
Stop by Goose the Market in Indianapolis to claim your portion and watch our facebook and twitter updates for local businesses across the country (and near you!) who bring in our 'Nduja by contacting our wholesale reps, Josh and Andy!