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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....

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!