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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....

January 30, 2014

Sausage Making in May: Meat School is in session!

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

The Smoking Goose team is dishing our house sausage recipes and helping participants make their own sausage from start to finish. Together we'll butcher, grind, spice, mix, stuff, and smoke old-school, handmade encased meat treats. Take home sausages we make during class!

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).

January 16, 2014

Meat School: Spring 2014

Whole Hog Butchering 
Thursday, March 13, 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!

Whole Lamb Butchering 
Thursday, April 17, 6-8:30pm 
Just in time for Easter!

Work with Smoking Goose owner and butcher Chris Eley to carve a whole lamb by hand from nose to tail. Chris teaches the butcher's tricks for a perfect Easter lamb roast as well as the best ways to cut, tie, prepare, and carve each cut. 

After this hands-on class, participants can take home a prime selection of fresh lamb ideal for the upcoming holiday. Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with your Easter meat treats!

Reservations required: $150 per person includes a hearty spread of snacks & drinks plus lots of fresh lamb 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).

January 10, 2014

Now Hiring!

New job openings at Smoking Goose:

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.

- Cutting & Raw Production 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 trimming, curing, and brining proteins. Hands-on work also includes tying salumi and trussing cured meats.

- Sausage & Salumi Assistant -
Full Time (however part-time may be considered for the right candidate)
Duties include portioning proteins for charcuterie as well as grinding, stuffing, hanging, tying, and packaging of fresh sausages and salumi.

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.