tag:blogger.com,1999:blog-79214374795768902792024-03-19T00:36:48.651-04:00Smoking Gooseold world craft, new world flavor: curing Indiana one pig at a timeSmoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.comBlogger150125tag:blogger.com,1999:blog-7921437479576890279.post-83965932314668588062015-12-22T16:37:00.001-05:002015-12-22T16:42:27.957-05:00Winter Limited Release: Cotechino Sausage with Nutmeg and Parmigiano Reggiano<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.2px; line-height: 18.48px;">During a cold winter almost 500 years ago, the folks in Mirandola in northern Italy were running out of food. Outside the walls of their tiny town, the Pope (of all people) was waging an attack. Julius II was fighting a nasty cold in the frigid January winter to direct his forces in their attack on this little town. He wanted Mirandola out of French control and under his Papal territory. The folks inside those crumbling walls just wanted something to eat.</span><br />
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<span style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.2px; line-height: 18.48px;">As our grandmothers never fail to mention, they didn't have Tupperware back then. But the Mirandolese were good at using their resources. They got the idea to use pigs' forelegs and trotters as ready-made containers. Stuffing the pigskins with richly seasoned ground pork prevented their last foodstuffs from spoiling and kept them well fed even after Pope Julius stormed through the walls and took control.</span><br />
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<span style="background-color: #9b6a5a;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Centuries later, the region has built a reputation not for Julius' snotty winter attack but for those delicious sausages. Named for its original pigskin casing (or </span></span><i style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.2px; line-height: 18.48px;">cotene</i><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 13.2px; line-height: 18.48px;">), Cotechino is a still favorite of modern day Italians. We like serving it the way they do: tender slices of the sausage nestled in a bed of hot lentils or mashed potatoes or polenta. Many Italians eat it with lentils on New Year's Eve. It's a delicious tradition meant to bring wealth in the new year.</span></span></span><br />
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<span style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.2px; line-height: 18.48px;">Since Smoking Goose Cotechino--rich with nutmeg, grated parmigiano reggiano, and black peppercorns--is stuffed in natural casings and fully cooked, it's simple to heat and serve. Rest the whole, un-cut sausage in a little water or stock. Cover with a lid and warm over medium-low heat. Pull the hot sausage from the pan, cut thick, and drizzle any juices from the cutting board over the steaming slices.</span><br />
<span style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.2px; line-height: 18.48px;"><br /></span><span style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.2px; line-height: 18.48px;">Available after Christmas: ask for Smoking Goose Cotechino at your favorite counter, and tell 'em Julius II sentcha!</span>Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-13101521750199926032015-12-16T14:51:00.000-05:002015-12-16T14:51:39.338-05:00Meat School 2016: Classes at Smoking GooseA new year of Meat School is in session!<br />
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This spring, participants can explore specific special interests in butchering and charcuterie. Those who <a href="https://goose.formstack.com/forms/meatschoolregistration" target="_blank">attend each of the three Spring '16 classes get a FREE PASS to the Meat School Graduation Party</a> and whole hog butchering workshop on April 21, 2016!</div>
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<b><a href="https://goose.formstack.com/forms/meatschoolregistration" target="_blank">We Be Jamon: Whole Muscle Curing, Trussing, and Drying</a></b><br />
<b>Thursday, January 21, 6:00pm</b><br />
If prosciutto, jamon, coppa, culatello, and the like are your jam, this class is for you. Learn the knife skills needed for shaping these whole muscles + recipes and proportions for spicing and curing. Trussing techniques + drying time and environments make this a start-to-finish dry curing class.<br />
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<a href="https://goose.formstack.com/forms/meatschoolregistration" target="_blank">Reservations required: click here to register</a>. $125 per person includes instruction, behind-the-scenes tour, private tasting, and lotsa meat treats to take home. Dress the part as we'll provide your butcher's uniform plus your very own Smoking Goose Butcher's Hat.<br />
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<a href="https://goose.formstack.com/forms/meatschoolregistration" target="_blank"><b>Just *Encased:* Salumi Formulation, Stuffing, Trussing, and Fermentation</b></a><br />
<b>Thursday, February 25, 6:00pm</b><br />
Salame, salumi, salami: learn the entire process from grinding and seasoning to stuffing, tying, and fermenting. Get the inside scoop on working with fermenting cultures and aging environments. Experience how different types of protein (pork, lamb, elk, game) impact recipes, aging techniques, and flavor profiles.<br />
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<a href="https://goose.formstack.com/forms/meatschoolregistration" target="_blank">Reservations required: click here to register</a>. $125 per person includes instruction, behind-the-scenes tour, private tasting, and lotsa meat treats to take home. Dress the part as we'll provide your butcher's uniform plus your very own Smoking Goose Butcher's Hat.<br />
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<b><a href="https://goose.formstack.com/forms/meatschoolregistration" target="_blank">Full-on Forcemeat: Start-to-Finish Sausage and Pates</a><br />Thursday, March 24, 6:00pm
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Master the skills and recipe ratios for sausages and pates from classic to modern. From cutting, blending, and working with natural casings to pate formulations, pan linings, ingredient layering, and cooking, participants will leave class with the experience to prepare their own meat treats and riff on their own recipes.<br />
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<a href="https://goose.formstack.com/forms/meatschoolregistration" target="_blank">Reservations required: click here to register</a>. $125 per person includes instruction, behind-the-scenes tour, private tasting, and lotsa meat treats to take home. Dress the part as we'll provide your butcher's uniform plus your very own Smoking Goose Butcher's Hat.<br />
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<span style="font-size: large;">Remember, <a href="https://goose.formstack.com/forms/meatschoolregistration" target="_blank">attend each of these three Spring '16 classes get a FREE PASS to the Meat School Graduation Party</a> and whole hog butchering workshop on April 21, 2016!</span><br />
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<b>The fine print:</b> $50 deposit per class and per participant is due at <a href="https://goose.formstack.com/forms/meatschoolregistration" target="_blank">registration</a>. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.</div>
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<b><br />Plans change? </b>While the registration deposit is nonrefundable and 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).</div>
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Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-44933519915690250322015-12-02T22:17:00.001-05:002016-01-13T16:28:09.198-05:00New Full Time Positions: now hiring! UPDATED 1.12.16<div style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.52px; line-height: 18.48px;">
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<b><span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Cutting & Curing Assistant: UPDATE position has been filled</span></b><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;">Duties include knife work by hand using traditional seam butchery techniques (breaking down whole proteins into subprimals, trimming boneless subprimals, and cutting trim) as well as executing the daily responsibilities of curing, brining, and overhauling products. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">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.</span></div>
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<b style="line-height: 18.48px;"><u><span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">How to Apply</span></u></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.48px;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.48px;">All applicants are encouraged to apply in person </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14.52px; line-height: 18.48px;">Monday--Friday, 8am to 4pm, </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14.52px; line-height: 18.48px;">at </span><a href="http://smokinggoose.com/contact.html" style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif; font-size: 14.52px; line-height: 18.48px; text-decoration: none;" target="_blank">Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202</a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br />Applicants who cannot apply in person may submit cover letter & resume to jobs [at] smokinggoose.com </span></div>
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<i><span style="font-family: Georgia, 'Times New Roman', serif;">No phone calls or social media inquiries please.</span></i></div>
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Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-88331680920724990642015-12-02T20:56:00.001-05:002015-12-02T20:58:43.117-05:002015 Holiday Feature: Pecan-Smoked Heritage Ham<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><i>Berkshire hogs fed on apples, <br />walnuts, and acorns<br />raised on pasture at Cameron Farms</i></td></tr>
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For a very hammy holiday, <a href="https://goose.formstack.com/forms/holidayorders2015" target="_blank">order</a> our limited-release <b>Pecan-Smoked Heritage Ham</b>!<br />
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Since every Smoking Goose recipe begins on the farm, we're proud to begin this holiday special with Berkshire hogs raised on pasture and fed on apples, walnuts, acorns, and non-gmo grain at Cameron Farms in Lebanon, Indiana.<br />
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After hand-trimming these whole-muscle hams, we cured them under a dry rub spiked with fresh vanilla beans and allspice. To highlight this delicious pork and holiday spice, each ham smoked slow and low over sweet pecan wood.<br />
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Trees and halls aren't the only things that should get trimmed this time of year. Decorate your <b><a href="https://goose.formstack.com/forms/holidayorders2015" target="_blank">Pecan-Smoked Heritage Ham</a></b> with the house-made <b><a href="https://goose.formstack.com/forms/holidayorders2015" target="_blank">Indiana Sorghum and Indiana Apple Cider Glaze</a></b> we include with each ham.<br />
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Fully cooked and <a href="http://goosethemarket.com/HeatYourMeat.html" target="_blank">simple to heat and serve</a>, these limited-edition hams are only available <a href="https://goose.formstack.com/forms/holidayorders2015" target="_blank">by ordering online here</a>. Be sure to place your order asap as quantities are limited!<br />
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<br />Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-91823475867739450682015-11-16T14:52:00.003-05:002015-11-23T20:10:21.209-05:00Whole Hog Butchering Class: Meat School December 2015<div style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.2px; line-height: 18px;">
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<b><span style="color: #cccccc;"><b style="color: black;"><span style="color: #cccccc; font-size: small;"><a href="https://www.facebook.com/media/set/?set=a.454510544600837.124791.184156301636264&type=3" style="color: #cccccc; text-decoration: none;" target="_blank">Whole Hog Butchering</a> Class</span></b></span></b></div>
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<b><span style="color: #cccccc; font-family: "georgia" , "times new roman" , serif;"><b style="color: black;">Thursday, December 17, 6-8:30pm<br />Thursday, December 10, 6-8:30pm SOLD OUT</b></span></b><br />
<b><span style="color: #cccccc; font-family: "georgia" , "times new roman" , serif;"><i style="color: black; font-weight: normal;">Meaty snacks and libations will be served!</i></span></b><br />
<b><span style="color: #cccccc; font-family: "georgia" , "times new roman" , serif;"><span style="color: black; font-weight: normal;"><br /></span><span style="color: black; font-weight: normal; line-height: 18.48px;"></span><span style="color: black; font-weight: normal;">Get behind the butcher's table as we <a href="https://www.facebook.com/media/set/?set=a.454510544600837.124791.184156301636264&type=3" style="color: #cccccc; text-decoration: none;" target="_blank">go from nose to tail</a>.</span></span></b><br />
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<b><span style="color: #cccccc;"><span style="color: black; font-weight: normal;"><br /></span></span></b><b><span style="color: #cccccc;"><span style="color: black; font-weight: normal;">Together the class will break down a whole hog by hand through traditional, seam butchery techniques. Participants can take home a prime selection of the pork we'll be butchering that evening. Dress the part as we'll provide a your butcher's uniform including a Smoking Goose butcher's hat for you to take home along with your porcine treats!</span></span></b></div>
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<b><span style="color: #cccccc;"><br style="color: black; font-weight: normal;" /></span></b><b><span style="color: #cccccc;"><span style="color: black;"><a href="https://goose.formstack.com/forms/meatschoolregistration" style="color: #cccccc; text-decoration: none;" target="_blank">Reservations required</a>: <a href="https://goose.formstack.com/forms/meatschoolregistration" style="color: #cccccc; text-decoration: none;" target="_blank">click here to register</a></span><span style="color: black; font-weight: normal;">$150 per person includes a hearty spread of snacks & drinks plus lots of fresh pork and a butcher's hat to take home.</span></span></b><br />
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<b><br /></b><b>The fine print:</b> $50 deposit per participant is due at <a href="https://goose.formstack.com/forms/meatschoolregistration" style="color: #cccccc; text-decoration: none;" target="_blank">registration</a>. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.</div>
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<b><br />Plans change? </b>While the registration deposit is nonrefundable and 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).</div>
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Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-51750497850283465042015-11-09T10:22:00.001-05:002015-11-09T10:22:18.614-05:00Now Hiring: Full Time, Shipping & Receiving <span style="background-color: #9b6a5a; font-family: Georgia, 'Times New Roman', serif; font-size: 14.52px; line-height: 18.48px;">This full-time 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.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.48px;">All applicants are encouraged to apply in person </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14.52px; line-height: 18.48px;">Monday--Friday, 8am to 4pm, </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14.52px; line-height: 18.48px;">at </span><a href="http://smokinggoose.com/contact.html" style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif; font-size: 14.52px; line-height: 18.48px; text-decoration: none;" target="_blank">Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202</a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br />Applicants who cannot apply in person may submit cover letter & resume to jobs [at] smokinggoose.com </span></div>
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<i><span style="font-family: Georgia, 'Times New Roman', serif;">No phone calls or social media inquiries please.</span></i></div>
Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-77764629793662350352015-10-22T13:39:00.000-04:002015-10-22T13:39:08.622-04:00Meat School: Sausage Making Class just in time for Thanksgiving<div style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.2px; line-height: 18px;">
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<b>Thursday, November 12, 6-8:30pm</b></div>
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<i>Meaty snacks and libations will be served! </i></div>
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<a href="https://scontent-iad3-1.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/424718_454510621267496_162547527_n.jpg?oh=6642d1849f1d63e65b6127e582cf60bb&oe=56749807" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://scontent-iad3-1.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/424718_454510621267496_162547527_n.jpg?oh=6642d1849f1d63e65b6127e582cf60bb&oe=56749807" width="192" /></a><br />The Smoking Goose team is dishing the butcher's secrets to sausage making 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. Dress the part as we'll provide your butcher's uniform, and take home sausages we make during class!<br /><br /><b><a href="https://goose.formstack.com/forms/meatschoolregistration" style="color: #cccccc; text-decoration: none;" target="_blank">Reservations required</a>:</b> $120 per person includes a hearty spread of snacks & drinks plus lots of sausage and a butcher's hat to take home. <a href="https://goose.formstack.com/forms/gooseguildregistration" style="color: #cccccc; text-decoration: none;" target="_blank">Goose Guild Members get 15% OFF registration</a>!</div>
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<b>How to register</b>:<b> <a href="https://goose.formstack.com/forms/meatschoolregistration" style="color: #cccccc; text-decoration: none;" target="_blank"><b></b></a><span style="color: #cccccc;"><b><a href="https://goose.formstack.com/forms/meatschoolregistration" style="color: #cccccc; text-decoration: none;" target="_blank">Click here to register yourself or give registration as a gift!</a></b></span></b></div>
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<b><br /></b><b>The fine print:</b> $50 deposit per participant is due at registration. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.</div>
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<b><br />Plans change? </b>While the registration deposit is nonrefundable and 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)</div>
Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-67577877089543726692015-09-30T14:30:00.002-04:002015-09-30T14:30:29.886-04:00Whole Hog Butchering Class: Meat School at Smoking Goose<div style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.2px; line-height: 18px;">
<b><span style="color: #cccccc;"><b style="color: black;"><span style="color: #cccccc; font-size: medium;"><a href="https://www.facebook.com/media/set/?set=a.454510544600837.124791.184156301636264&type=3" style="color: #cccccc; text-decoration: none;" target="_blank">Whole Hog Butchering</a> Class</span></b></span></b></div>
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<b><span style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif;"><b style="color: black;">Thursday, October 22, 6-8:30pm </b></span></b><br /><b><span style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif;"><i style="color: black; font-weight: normal;">Meaty snacks and libations will be served!</i></span></b><br /><b><span style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif;"><span style="color: black; font-weight: normal;"><br /></span><span style="color: black; font-weight: normal; line-height: 18.48px;"></span><span style="color: black; font-weight: normal;">Get behind the butcher's table as we <a href="https://www.facebook.com/media/set/?set=a.454510544600837.124791.184156301636264&type=3" style="color: #cccccc; text-decoration: none;" target="_blank">go from nose to tail</a>.</span></span></b><br /><div style="font-size: 13px;">
<b><span style="color: #cccccc;"><span style="color: black; font-weight: normal;"><br /></span></span></b><b><span style="color: #cccccc;"><span style="color: black; font-weight: normal;"><a href="http://smokinggoose.com/SmokeSignals/Pig.gif" imageanchor="1" style="clear: right; color: #cccccc; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="130" src="http://smokinggoose.com/SmokeSignals/Pig.gif" style="background: rgb(0, 0, 0); border: 1px solid rgb(61, 29, 31); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="200" /></a>Together the class will break down a whole hog by hand through traditional, seam butchery techniques. Participants can take home a prime selection of the pork we'll be butchering that evening. Dress the part as we'll provide a your butcher's uniform including a Smoking Goose butcher's hat for you to take home along with your porcine treats!</span></span></b></div>
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<b><span style="color: #cccccc;"><br style="color: black; font-weight: normal;" /></span></b><b><span style="color: #cccccc;"><span style="color: black;"><a href="https://goose.formstack.com/forms/meatschoolregistration" style="color: #cccccc; text-decoration: none;" target="_blank">Reservations required</a>: <a href="https://goose.formstack.com/forms/meatschoolregistration" style="color: #cccccc; text-decoration: none;" target="_blank">click here to register</a></span><span style="color: black; font-weight: normal;">$150 per person includes a hearty spread of snacks & drinks plus lots of fresh pork and a butcher's hat to take home.</span></span></b><div>
<b><br /></b><b>The fine print:</b> $50 deposit per participant is due at <a href="https://goose.formstack.com/forms/meatschoolregistration" style="color: #cccccc; text-decoration: none;" target="_blank">registration</a>. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.</div>
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<b><br />Plans change? </b>While the registration deposit is nonrefundable and 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).</div>
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Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-28700997899089021112015-08-26T16:08:00.000-04:002015-08-26T16:08:11.702-04:00Meat School: start-to-finish Sausage Making Class<div style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;">
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<a href="https://scontent-iad3-1.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/424718_454510621267496_162547527_n.jpg?oh=6642d1849f1d63e65b6127e582cf60bb&oe=56749807" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://scontent-iad3-1.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/424718_454510621267496_162547527_n.jpg?oh=6642d1849f1d63e65b6127e582cf60bb&oe=56749807" width="192" /></a></div>
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<b><span style="color: #cccccc;"><span style="font-size: large;">Sausage Making Class</span></span></b></div>
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<b>Thursday, September 24, 6-8:30pm</b></div>
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<i>Meaty snacks and libations will be served! </i></div>
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The Smoking Goose team is dishing the butcher's secrets to sausage making 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. Dress the part as we'll provide your butcher's uniform, and take home sausages we make during class!<br />
<br />
<b><a href="https://goose.formstack.com/forms/meatschoolregistration" target="_blank">Reservations required</a>:</b> $120 per person includes a hearty spread of snacks & drinks plus lots of sausage and a butcher's hat to take home. <a href="https://goose.formstack.com/forms/gooseguildregistration" style="color: #cccccc; text-decoration: none;" target="_blank">Goose Guild Members get 15% OFF registration</a>!</div>
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<br /></div>
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<b>How to register</b>:<b> <a href="https://goose.formstack.com/forms/meatschoolregistration" style="color: #cccccc; text-decoration: none;" target="_blank"><b></b></a><span style="color: #cccccc;"><b><a href="https://goose.formstack.com/forms/meatschoolregistration" style="color: #cccccc; text-decoration: none;" target="_blank">Click here to register yourself or give registration as a gift!</a></b></span></b></div>
</div>
<div style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">
<b><br /></b><b>The fine print:</b> $50 deposit per participant is due at registration. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.</div>
<div style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">
<b><br />Plans change? </b>While the registration deposit is nonrefundable and 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)</div>
Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-58583409727450294022015-08-10T13:36:00.002-04:002015-09-14T12:09:53.694-04:00NEW positions as we grow: UPDATED 9.14.15<div 13px="" 18.4799995422363px="" alatino="" b6a5a="" background-color:="" font-family:="" font-size:="" georgia="" line-height:="" linotype="" palatino="" serif="" style="background-color: #9b6a5a;" utopia="">
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<b style="line-height: 18.4799995422363px;"><u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">How to Apply</span></u></b></h3>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px;">All applicants are encouraged to apply in person </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px;">Monday--Friday, 8am to 4pm, </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px;">at </span><a href="http://smokinggoose.com/contact.html" style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px; text-decoration: none;" target="_blank">Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202</a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />Applicants who cannot apply in person may submit cover letter and resume to jobs [at] smokinggoose.com </span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">No phone calls or social media inquiries please.</span></i></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Curehouse Coordinator: Position has been filled</span></b></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">Full Time</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif; line-height: 18.4799995422363px;"><br /></span><span style="line-height: 18.4799995422363px;"></span><span style="font-family: Georgia, Times New Roman, serif; line-height: 18.4799995422363px;">Duties include managing all aspects of Smoking Goose's Aging Room including organization, monitoring progress, and product rotation. Excellent attention to detail and communication skills are required as the Curehouse Coordinator works closely with both the Production Team and Sales Team. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px;">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.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Packaging Assistant</span></b></div>
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<i style="line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;">Full Time</span></i></div>
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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.</div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Cutting & Curing Assistant</span></b><br />
<i><span style="font-family: Georgia, Times New Roman, serif;">Full Time</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Duties include knife work by hand using traditional seam butchery techniques (breaking down whole proteins into subprimals, trimming boneless subprimals, and cutting trim) as well as executing the daily responsibilities of curing, brining, and overhauling products. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">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.</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Sanitation Position</span></b><br />
<i><span style="font-family: Georgia, Times New Roman, serif;">Full Time</span></i><br />
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<span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px;">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.</span></div>
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<b style="line-height: 18.4799995422363px;"><u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">How to Apply</span></u></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px;">All applicants are encouraged to apply in person </span><span style="font-family: Georgia, Times New Roman, serif; line-height: 18.4799995422363px;">Monday--Friday, 8am to 4pm, </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px;">at </span><a href="http://smokinggoose.com/contact.html" style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px; text-decoration: none;" target="_blank">Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202</a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />Applicants who cannot apply in person may submit cover letter & resume to jobs [at] smokinggoose.com </span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">No phone calls or social media inquiries please.</span></i></div>
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Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-1545063506875158332015-07-27T12:29:00.000-04:002015-07-27T12:29:01.365-04:00Dorman St. Meat Locker: New Hours<div class="separator" style="clear: both; text-align: left;">
We're growing! Thanks to your support, the demand for our meat treats is increasing on a massively meaty scale. As our production area expands and our wholesale partners increase, we're excited to announce that our Dorman St. Meat Locker will begin hosting massive, monthly Meat Sales!</div>
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While we're preparing for these monthly Meat Sale blowouts, our Dorman St. Meat Locker is closed to the public. Stay tuned for more details and save the date: see you Saturday, August 29!</div>
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<a href="https://scontent-ord1-1.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/11745413_993347150717171_3756957010938156582_n.jpg?oh=e8ae06070ca04535435cebc6965886d5&oe=564A7525" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://scontent-ord1-1.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/11745413_993347150717171_3756957010938156582_n.jpg?oh=e8ae06070ca04535435cebc6965886d5&oe=564A7525" width="425" /></a></div>
<br />Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-24717220842984375082015-07-27T00:30:00.000-04:002015-07-27T13:53:00.521-04:00Meat School: Whole Hog Butchering Class August 20<div style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;">
<b><span style="color: #cccccc;"><b style="color: black;"><span style="color: #cccccc; font-size: large; text-decoration: none;"><a href="https://www.facebook.com/media/set/?set=a.454510544600837.124791.184156301636264&type=3" style="color: #cccccc; text-decoration: none;" target="_blank">Whole Hog Butchering</a> Class</span></b></span></b></div>
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<b><span style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif;"><b style="color: black;">Thursday, August 20, 6-8:30pm </b></span></b><br /><b><span style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif;"><i style="color: black; font-weight: normal;">Meaty snacks and libations will be served!</i></span></b><br /><b><span style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif;"><span style="color: black; font-weight: normal;"><br /></span><span style="color: black; font-weight: normal; line-height: 18.4799995422363px;"></span><span style="color: black; font-weight: normal;">Get behind the butcher's table as we <a href="https://www.facebook.com/media/set/?set=a.454510544600837.124791.184156301636264&type=3" style="color: #cccccc; text-decoration: none;" target="_blank">go from nose to tail</a>.</span></span></b><br /><div style="font-size: 13px;">
<b><span style="color: #cccccc;"><span style="color: black; font-weight: normal;"><br /></span></span></b><b><span style="color: #cccccc;"><span style="color: black; font-weight: normal;"><a href="http://smokinggoose.com/SmokeSignals/Pig.gif" imageanchor="1" style="clear: right; color: #cccccc; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="130" src="http://smokinggoose.com/SmokeSignals/Pig.gif" style="background: rgb(0, 0, 0); border: 1px solid rgb(61, 29, 31); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="200" /></a>Together the class will break down a whole hog by hand through traditional, seam butchery techniques. Participants can take home a prime selection of the pork we'll be butchering that evening. Dress the part as we'll provide a your butcher's uniform including a Smoking Goose butcher's hat for you to take home along with your porcine treats!</span></span></b></div>
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<b><span style="color: #cccccc;"><br style="color: black; font-weight: normal;" /></span></b><b><span style="color: #cccccc;"><span style="color: black;"><a href="https://goose.formstack.com/forms/meatschoolregistration" target="_blank">Reservations required</a>: <a href="https://goose.formstack.com/forms/meatschoolregistration" target="_blank">click here to register</a></span><span style="color: black; font-weight: normal;">$150 per person includes a hearty spread of snacks & drinks plus lots of fresh pork and a butcher's hat to take home.</span></span></b><div>
<b><br /></b><b>The fine print:</b> $50 deposit per participant is due at <a href="https://goose.formstack.com/forms/meatschoolregistration" target="_blank">registration</a>. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.</div>
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<b><br />Plans change? </b>While the registration deposit is nonrefundable and 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).</div>
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Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-70079764194475101252015-07-14T12:34:00.001-04:002015-07-14T12:35:07.830-04:00Superlative Swine: Employee of the Quarter is Luz!<a href="http://smokinggoose.com/staffimages/luz.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://smokinggoose.com/staffimages/luz.jpg" height="200" width="163" /></a>From Luz's supervisor, Reziel:<br />
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<i>From day one, she has been a solid part of Smoking Goose. Not only does Luz work hard, but she is always working smarter. She cares about the quality of work she represents and is usually the first to point out anything out of the ordinary. She is always pleasant to talk to and has so many great stories about Mexico. She is also always making everyone hungry with tales of her cooking. Luz has proven herself to be a great Goose!</i><br />
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Luz was voted Superlative Swine this quarter by Smoking Goose managers and gets to enjoy a generous Sun King Brewing gift card!Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-72463329149039670812015-07-08T15:12:00.001-04:002015-07-09T11:35:29.359-04:00Meat School Summer Session: Sausage Making Class<div style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.1999998092651px; line-height: 18px;">
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<b><span style="font-size: small;"><span style="color: #cccccc;">Sausage Making Class</span></span></b></div>
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<b>Thursday, July 23, 6-8:30pm</b></div>
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<i>Meaty snacks and libations will be served! </i></div>
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The Smoking Goose team is dishing the butcher's secrets to sausage making 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. Dress the part as we'll provide your butcher's uniform, and take home sausages we make during class!<br />
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<b>Reservations required:</b> $120 per person includes a hearty spread of snacks & drinks plus lots of sausage and a butcher's hat to take home. <a href="https://goose.formstack.com/forms/gooseguildregistration" target="_blank">Goose Guild Members get 15% off registration</a>!</div>
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<b>How to register</b>:<b> <a href="https://goose.formstack.com/forms/meatschoolregistration" target="_blank"><span style="color: #cccccc;"><b></b></span></a><span style="color: #cccccc;"><b><a href="https://goose.formstack.com/forms/meatschoolregistration" target="_blank">Click here to register yourself or give registration as a gift!</a></b></span></b></div>
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<b><br /></b><b>The fine print:</b> $50 deposit per participant is due at registration. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.</div>
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<b><br />Plans change? </b>While the registration deposit is nonrefundable and 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)</div>
Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-37611953498277029662015-06-19T09:53:00.000-04:002015-08-10T13:27:15.602-04:00Be a meat ambassador: NEW full & part position available UPDATED 7.15.15<div 13px="" 18.4799995422363px="" alatino="" b6a5a="" background-color:="" font-family:="" font-size:="" georgia="" line-height:="" linotype="" palatino="" serif="" style="background-color: #9b6a5a;" utopia="">
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<b style="line-height: 18.4799995422363px;"><u><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">How to Apply</span></u></b></h3>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px;">All applicants are encouraged to apply in person </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Monday--Friday, 8am to 4pm, </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">at <a href="http://smokinggoose.com/contact.html" style="color: #cccccc; text-decoration: none;" target="_blank">Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />Applicants who cannot apply in person may submit cover letter & resume to jobs [at] smokinggoose.com </span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">No phone calls or social media inquiries please.</span></i><br />
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Retail & Guest Services UPDATE: position has been filled</span></b><br />
<i style="line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">Full Time</span></i><br />
<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><i><br /></i>Smoking Goose seeks a meat ambassador to develop our retail storefront, the Dorman St. Meat Locker. Duties include organizing events and tastings, collaborating with local partners, leading in-house tours, and working closely with the Sales Team for promotions, holiday features, and more.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; line-height: 18px;">Other responsibilities include working weekly Meat Locker shifts and fulfilling online orders for shipping.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; line-height: 18px;">Working in our Dorman St. Meat Locker is kinda like hosting a meat party: greeting guests, preparing small plates and snacks to order, stocking and merchandising to make displays look enticing, and sharing the delicious details about Smoking Goose's salumi, sausages, and smoked meats. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;">Working schedule includes </span><span style="line-height: 18px;">office hours during weekdays plus Meat Locker shifts:</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; line-height: 18px;">Friday 11-8:30pm</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; line-height: 18px;">Saturday 11:30am-8:30pm </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;"><br /></span><span style="line-height: 18px;">If you're a people person with a passion for great food and service, we would like to *meat* you!</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b style="line-height: 18.4799995422363px;">Purchasing Position UPDATE: position has been filled</b></span></div>
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<i style="line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;">Full Time</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif; line-height: 18.4799995422363px;">General responsibilities include inventory management, procurement, sourcing, receiving, and storage of products and materials. Experience with inventory management systems and Microsoft Excel are a plus. </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px;"><br /><b><br /><span style="font-size: large;">Shipping Position UPDATE: position has been filled</span></b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; line-height: 18.4799995422363px;"><i>Full Time</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.4799995422363px;"><i><br /></i></span><span style="line-height: 18.4799995422363px;">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.</span></span></div>
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<b style="line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Sausage & Salumi Assistant UPDATE: position has been filled</span></b></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">full time (however part-time may be considered for the right candidate)</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px; text-align: center;">Duties include </span><span style="line-height: 18px;">portioning & cutting proteins, mixing spice blends, stuffing sausage casings, managing the smoker, </span><span style="line-height: 18px;">tying and hanging cured meats, tending products in the Smoking Goose Aging Room, and more</span><span style="line-height: 18px; text-align: center;">. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; line-height: 18px;">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. </span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Cutting & Curing Assistant</span></b><br />
<i><span style="font-family: Georgia, Times New Roman, serif;">Full Time (however part-time may be considered for the right candidate)</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Duties include knife work by hand using traditional seam butchery techniques (breaking down whole proteins into subprimals, trimming boneless subprimals, and cutting trim) as well as executing the daily responsibilities of curing, brining, and overhauling products. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">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.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Production Supervisor UPDATE: position has been filled</span></b><br />
<i><span style="font-family: Georgia, Times New Roman, serif;">Full Time</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;">General Responsibilities</span><br />
<span style="font-family: Georgia, Times New Roman, serif; line-height: 18.4799995422363px;">• Make Smoking Goose products according to company specifications, formulas, and training</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">• Manage the Fermentation Chamber and Aging Chamber</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">• Monitor and manage inventory + control trim and loss of product</span><br />
<span style="font-family: Georgia, Times New Roman, serif; line-height: 18.4799995422363px;">• Train associates on proper cutting, slicing, packaging, labeling, and picking of product </span><br />
<span style="font-family: Georgia, Times New Roman, serif; line-height: 18.4799995422363px;">• Uphold food safety and quality assurance programs</span><br />
<span style="font-family: Georgia, Times New Roman, serif; line-height: 18.4799995422363px;">• Serve “On Call” smoker shifts: typically one week in every eight weeks </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Supervisor Responsibilities</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">• Supervising a staff of 3-6 associates including communicating daily tasks</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">• Ensure products are of the highest quality and find outlet if standards are not met</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">• Oversee and execute all aspects of Ready-To-Eat production and shipping</span><br />
<span style="font-family: Georgia, Times New Roman, serif; line-height: 18.4799995422363px;">• Lead by example in uniform, personal hygiene, attitude, and work ethic </span><br />
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<b style="line-height: 18.4799995422363px;"><u><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">How to Apply</span></u></b><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px;">All applicants are encouraged to apply in person </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Monday--Friday, 8am to 4pm, </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">at <a href="http://smokinggoose.com/contact.html" style="color: #cccccc; text-decoration: none;" target="_blank">Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />Applicants who cannot apply in person may submit cover letter & resume to jobs [at] smokinggoose.com </span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">No phone calls or social media inquiries please.</span></i></div>
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Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-65571684771155986232015-05-14T11:53:00.002-04:002015-05-26T12:05:13.739-04:00Meat School: Whole Hog Butchering Class & Sausage Making Class<div style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.1999998092651px; line-height: 18px;">
<b style="font-size: 13px;"><span style="color: #cccccc;"><b style="color: black;"><span style="font-size: small;"><a href="https://www.facebook.com/media/set/?set=a.454510544600837.124791.184156301636264&type=3" style="color: #cccccc; text-decoration: none;" target="_blank">Whole Hog Butchering: gift certificates available for Father's Day!</a></span></b></span></b></div>
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<b><span style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif;"><b style="color: black;">Thursday, June 25, 6-8:30pm </b></span></b><br />
<b><span style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif;"><i style="color: black; font-weight: normal;">Meaty snacks and libations will be served!</i></span></b><br />
<b><span style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif;"><span style="color: black; font-weight: normal;"><br /></span><span style="color: black; font-weight: normal; line-height: 18.4799995422363px;"></span><span style="color: black; font-weight: normal;">Get behind the butcher's table as we <a href="https://www.facebook.com/media/set/?set=a.454510544600837.124791.184156301636264&type=3" style="color: #cccccc; text-decoration: none;" target="_blank">go from nose to tail</a>.</span></span></b><br />
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<b><span style="color: #cccccc;"><span style="color: black; font-weight: normal;"><br /></span></span></b><b><span style="color: #cccccc;"><span style="color: black; font-weight: normal;"><a href="http://smokinggoose.com/SmokeSignals/Pig.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://smokinggoose.com/SmokeSignals/Pig.gif" height="130" width="200" /></a>Together the class will break down a whole hog by hand through traditional, seam butchery techniques. Participants can take home a prime selection of the pork we'll be butchering that evening. Dress the part as we'll provide a your butcher's uniform including a Smoking Goose butcher's hat for you to take home along with your porcine treats!</span></span></b></div>
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<b><span style="color: #cccccc;"><br style="color: black; font-weight: normal;" /></span></b><b><span style="color: #cccccc;"><span style="color: black;">Reservations required: </span><span style="color: black; font-weight: normal;">$150 per person includes a hearty spread of snacks & drinks plus lots of fresh pork and a butcher's hat to take home.</span></span></b><br />
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<b>How to register</b>:<b> </b>Call 317-638-MEAT (6328) to get on the list or give registration as a gift!</div>
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<b><br /></b><b>The fine print:</b> $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.</div>
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<b><br />Plans change? </b>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).<br />
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<b><span style="font-size: medium;"><span style="color: #cccccc;">Sausage Making Class: gift certificates available for Father's Day!</span></span></b></div>
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<b>Thursday, July 23, 6-8:30pm</b></div>
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<i>Meaty snacks and libations will be served! </i></div>
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The Smoking Goose team is dishing the butcher's secrets to sausage making 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. Dress the part as we'll provide your butcher's uniform, and take home sausages we make during class!<br /><br /><b>Reservations required:</b> $120 per person includes a hearty spread of snacks & drinks plus lots of sausage and a butcher's hat to take home</div>
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<b>How to register</b>:<b> </b><span style="color: #cccccc;">Call 317-638-MEAT (6328) to get on the lidst or <b>give registration as a gift</b>!</span></div>
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<b><br /></b><b>The fine print:</b> $50 deposit per participant is due at registration. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.</div>
<div style="background-color: #9b6a5a;">
<b><br />Plans change? </b>While the registration deposit is nonrefundable and 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)</div>
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Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-48355375113219672602015-05-07T11:05:00.000-04:002015-05-07T11:05:20.900-04:00feed your mamma: all inclusive breakfast package for Mother's Day!Treat your mamma to Goose goods!<br />
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Local coffee + all the ingredients and step-by-step recipe for breakfast casserole including local eggs + our breakfast sausage: feeds 2-4, $27.50 each<br />
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<a href="http://smokinggoose.com/digitalmeatlocker/BreakfastSausageSquare.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://smokinggoose.com/digitalmeatlocker/BreakfastSausageSquare.gif" height="275" /></a></div>
Each gift-wrapped "<b>Mamma's Breakfast in Bed Package</b>" includes:<br />
- Amelia's Brioche<br />
- six local farm-raised eggs from Jerry Lambright<br />
- Schnabeltier swiss cheese<br />
- Smoking Goose Breakfast Sausage<br />
- spice packet<br />
- Liberation Roasting Coffee<br />
- pint milk<br />
- step by step recipe<br />
<br />
Available first come, first served this Mother's Day weekend in our <a href="http://smokinggoose.com/contact.html" target="_blank">Dorman St. Meat Locker</a>: <a href="http://smokinggoose.com/contact.html" target="_blank">407 N. Dorman St. Indianapolis Indiana 46202</a><br />
Thursday 4-7pm<br />
Friday 12-8pm<br />
Saturday 12- 8pmSmoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-70298729808103939422015-05-04T12:12:00.000-04:002015-05-04T12:12:04.556-04:00New Full Time Positions: here we grow again!<div style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.4799995422363px;">
<b style="font-family: Georgia, serif; line-height: 18.4799995422363px;"><u><span style="font-size: large;">How to Apply</span></u></b></div>
<div style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px;">
<div class="MsoNormal" style="line-height: 18.4799995422363px; margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;">All applicants are encouraged to apply in person </span><br />
<div>
<span style="font-family: Georgia, serif;">Monday--Friday, 8am to 4pm, </span></div>
<div>
<span style="font-family: Georgia, serif;">at <a href="http://smokinggoose.com/contact.html" target="_blank">Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202</a></span></div>
</div>
<div class="MsoNormal" style="line-height: 18.4799995422363px; margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;"><br /></span><span style="font-family: Georgia, serif;">Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com </span></div>
<div class="MsoNormal" style="line-height: 18.4799995422363px; margin-bottom: 0.0001pt;">
<i style="font-family: Georgia, serif;"><br /></i></div>
<div class="MsoNormal" style="line-height: 18.4799995422363px; margin-bottom: 0.0001pt;">
<i style="font-family: Georgia, serif;">No phone calls or social media inquiries please.</i><br />
<i style="font-family: Georgia, serif;"><br /></i>
<span style="font-size: large;"><b style="line-height: 18.4799995422363px;">Shipping Position</b><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px;"> </span></span><br />
<span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px;"><i>Full Time</i></span><br />
<span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px;"><i><br /></i></span>
<span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px;">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.</span><br />
<span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px;"><br /></span></div>
</div>
<div style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px;">
<b><span style="font-size: large;">Production Supervisor</span></b><br />
<i>Full Time</i></div>
<div style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px;">
<br />
General Responsibilities<br />
<span style="line-height: 18.4799995422363px;">• Make Smoking Goose products according to company specifications, formulas, and training</span><br />
• Manage the Fermentation Chamber and Aging Chamber<br />
• Monitor and manage inventory + control trim and loss of product<br />
<span style="line-height: 18.4799995422363px;">• Train associates on proper cutting, slicing, packaging, labeling, and picking of product </span><br />
<span style="line-height: 18.4799995422363px;">• Uphold food safety and quality assurance programs</span><br />
<span style="line-height: 18.4799995422363px;">• Serve “On Call” smoker shifts: typically one week in every eight weeks </span><br />
<br />
Supervisor Responsibilities<br />
• Supervising a staff of 3-6 associates including communicating daily tasks<br />
• Ensure products are of the highest quality and find outlet if standards are not met<br />
• Oversee and execute all aspects of Ready-To-Eat production and shipping<br />
<span style="line-height: 18.4799995422363px;">• Lead by example in uniform, personal hygiene, attitude, and work ethic </span><br />
<span style="line-height: 18.4799995422363px;"><br /></span>
<div style="font-size: 13px; line-height: 18.4799995422363px;">
<b style="font-family: Georgia, serif; line-height: 18.4799995422363px;"><u><span style="font-size: large;">How to Apply</span></u></b></div>
<span style="line-height: 18.4799995422363px;"></span><br />
<div style="line-height: 18.4799995422363px;">
<div class="MsoNormal" style="line-height: 18.4799995422363px; margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;">All applicants are encouraged to apply in person </span><br />
<div>
<span style="font-family: Georgia, serif;">Monday--Friday, 8am to 4pm, </span></div>
<div>
<span style="font-family: Georgia, serif;">at <a href="http://smokinggoose.com/contact.html" target="_blank">Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202</a></span></div>
</div>
<div class="MsoNormal" style="line-height: 18.4799995422363px; margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;"><br /></span><span style="font-family: Georgia, serif;">Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com </span></div>
<div class="MsoNormal" style="line-height: 18.4799995422363px; margin-bottom: 0.0001pt;">
<i style="font-family: Georgia, serif;"><br /></i></div>
<div class="MsoNormal" style="line-height: 18.4799995422363px; margin-bottom: 0.0001pt;">
<i style="font-family: Georgia, serif;">No phone calls or social media inquiries please.</i></div>
</div>
</div>
Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-41227851488559685222015-04-15T11:43:00.002-04:002015-04-15T11:48:09.580-04:00Sausage Making Class: Meat School in May<div style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;">
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<b><span style="font-size: large;"><span style="color: #cccccc;">Sausage Making Class</span> </span></b></div>
<div style="font-size: 13px;">
</div>
<div style="font-size: 13px;">
<b>Thursday, May 14, 6-8:30pm</b></div>
<div style="font-size: 13px;">
<i>Meaty snacks and libations will be served! </i></div>
<div style="font-size: 13px;">
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<a href="https://scontent-lax.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/11150596_939157202802833_3324848415114371299_n.jpg?oh=812dc356c5136e9b55d6900df8e92e51&oe=55A10E5B" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://scontent-lax.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/11150596_939157202802833_3324848415114371299_n.jpg?oh=812dc356c5136e9b55d6900df8e92e51&oe=55A10E5B" width="190" /></a></div>
The Smoking Goose team is dishing the butcher's secrets to sausage making 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. Dress the part as we'll provide your butcher's uniform, and take home sausages we make during class!<br />
<br />
<b>Reservations required:</b> $120 per person includes a hearty spread of snacks & drinks plus lots of sausage and a butcher's hat to take home</div>
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<br /></div>
<div style="font-size: 13px;">
<b>How to register</b>:<b> </b><span style="color: #cccccc;">Call 317-638-MEAT (6328) to get on the lidst or <b>give registration as a gift</b>!</span></div>
</div>
<div style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">
<b><br /></b><b>The fine print:</b> $50 deposit per participant is due at registration. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.</div>
<div style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">
<b><br />Plans change? </b>While the registration deposit is nonrefundable and 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)</div>
Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-39826284748843109062015-02-10T10:49:00.002-05:002015-03-18T17:45:12.222-04:00Meat School classes at Smoking Goose: April 2015<div style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.1999998092651px; line-height: 18px;">
<b style="font-size: 13px;"><span style="color: #cccccc;"><b style="color: black;"><span style="font-size: small;"><a href="https://www.facebook.com/media/set/?set=a.454510544600837.124791.184156301636264&type=3" style="color: #cccccc; text-decoration: none;" target="_blank">Whole Hog Butchering</a> </span></b></span></b></div>
<div style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.1999998092651px; line-height: 18px;">
<b><span style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif;"><b style="color: black;">Thursday, April 9, 6-8:30pm SOLD OUT</b></span></b><br />
<b><span style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif;"><b style="color: black;">Thursday, April 16, 6-8:30pm</b></span></b><br />
<b><span style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif;"><i style="color: black; font-weight: normal;">Reservations required: 317-638-MEAT (6328)</i></span></b></div>
<div style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.1999998092651px; line-height: 18px;">
<b><span style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif;"><i style="color: black; font-weight: normal;">Meaty snacks and libations will be served!</i></span></b><br />
<b><span style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif;"><span style="color: black; font-weight: normal;"><br /></span><span style="color: black; font-weight: normal; line-height: 18.4799995422363px;"></span><span style="color: black; font-weight: normal;">Get behind the butcher's table as we <a href="https://www.facebook.com/media/set/?set=a.454510544600837.124791.184156301636264&type=3" style="color: #cccccc; text-decoration: none;" target="_blank">go from nose to tail</a>.</span></span></b><br />
<div style="font-size: 13px;">
<b><span style="color: #cccccc;"><span style="color: black; font-weight: normal;"><br /></span></span></b><b><span style="color: #cccccc;"><span style="color: black; font-weight: normal;">Together the class will break down a whole hog by hand through traditional, seam butchery techniques. Participants can take home a prime selection of the pork we'll be butchering that evening. Dress the part as we'll provide a your butcher's uniform including a Smoking Goose butcher's hat for you to take home along with your porcine treats!</span></span></b></div>
<div style="font-size: 13px;">
<b><span style="color: #cccccc;"><br style="color: black; font-weight: normal;" /></span></b><b><span style="color: #cccccc;"><span style="color: black;">Reservations required: </span><span style="color: black; font-weight: normal;">$150 per person includes a hearty spread of snacks & drinks plus lots of fresh pork and a butcher's hat to take home.</span></span></b><br />
<br />
<div style="font-family: 'Times New Roman'; font-size: medium;">
<div style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px;">
<b>How to register</b>:<b> </b>Call 317-638-MEAT (6328) to get on the list or give registration as a gift!</div>
</div>
<div>
<b><br /></b><b>The fine print:</b> $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.</div>
<div>
<b><br />Plans change? </b>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).<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://scontent-atl.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/p206x206/310577_454517054600186_1460316214_n.jpg?oh=7673000656bc8a5aab52b59298cbc6d0&oe=55845488" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://scontent-atl.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/p206x206/310577_454517054600186_1460316214_n.jpg?oh=7673000656bc8a5aab52b59298cbc6d0&oe=55845488" width="320" /></a></div>
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Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-62794713412547099722015-01-13T12:37:00.002-05:002015-04-07T10:26:46.800-04:00New year brings big opportunities: now hiring! UPDATED 4.7.15<div class="MsoNormal" style="background-color: #9b6a5a; margin-bottom: 0.0001pt;">
<div style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px;">
<div style="font-size: 13px; line-height: 18.4799995422363px;">
<b style="font-family: Georgia, serif; line-height: 18.4799995422363px;"><u><span style="font-size: large;">How to Apply</span></u></b></div>
<div style="line-height: 18.4799995422363px;">
<div class="MsoNormal" style="line-height: 18.4799995422363px; margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;">All applicants are encouraged to apply in person </span><br />
<div>
<span style="font-family: Georgia, serif;">Monday--Friday, 8am to 4pm, </span></div>
<div>
<span style="font-family: Georgia, serif;">at <a href="http://smokinggoose.com/contact.html" target="_blank">Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202</a></span></div>
</div>
<div class="MsoNormal" style="line-height: 18.4799995422363px; margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;"><br /></span><span style="font-family: Georgia, serif;">Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com </span></div>
<div class="MsoNormal" style="line-height: 18.4799995422363px; margin-bottom: 0.0001pt;">
<i style="font-family: Georgia, serif;"><br /></i></div>
<div class="MsoNormal" style="line-height: 18.4799995422363px; margin-bottom: 0.0001pt;">
<i style="font-family: Georgia, serif;">No phone calls or social media inquiries please.</i><br />
<br /></div>
</div>
<div style="line-height: 18.4799995422363px;">
<b><span style="font-size: large;">Production Supervisor</span></b><br />
<i>Full Time</i></div>
<div style="line-height: 18.4799995422363px;">
<br />
General Responsibilities<br />
<span style="line-height: 18.4799995422363px;">• Make Smoking Goose products according to company specifications, formulas, and training</span><br />
• Manage the Fermentation Chamber and Aging Chamber<br />
• Monitor and manage inventory + control trim and loss of product<br />
<span style="line-height: 18.4799995422363px;">• Train associates on proper cutting, slicing, packaging, labeling, and picking of product </span><br />
<span style="line-height: 18.4799995422363px;">• Uphold food safety and quality assurance programs</span><br />
<span style="line-height: 18.4799995422363px;">• Serve “On Call” smoker shifts: typically one week in every eight weeks </span><br />
<br />
Supervisor Responsibilities<br />
• Supervising a staff of 3-6 associates including communicating daily tasks<br />
• Ensure products are of the highest quality and find outlet if standards are not met<br />
• Oversee and execute all aspects of Ready-To-Eat production and shipping<br />
<span style="line-height: 18.4799995422363px;">• Lead by example in uniform, personal hygiene, attitude, and work ethic </span><br />
<span style="line-height: 18.4799995422363px;"><br /></span></div>
</div>
<div style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px;">
<b><span style="font-size: large;">Cutting & Curing Assistant:<br />UPDATE position has been filled</span></b><br />
<i>Full Time (however part-time may be considered for the right candidate)</i></div>
<div style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px;">
<br />
Duties include knife work by hand using traditional seam butchery techniques (breaking down whole proteins into subprimals, trimming boneless subprimals, and cutting trim) as well as executing the daily responsibilities of curing, brining, and overhauling products. </div>
<div style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px;">
<br /></div>
<div style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px;">
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.<br />
<br /></div>
</div>
<div class="MsoNormal" style="background-color: #9b6a5a; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px; margin-bottom: 0.0001pt;">
<div style="line-height: 18.4799995422363px;">
<b><span style="font-size: large;">Salumi Apprenticeship Program: <br />UPDATE position has been filled</span></b></div>
<div style="line-height: 18.4799995422363px;">
<i>six months commitment with an optional three month butchering extension<br />$1,200/month compensation</i><br />
<i><br /></i></div>
<div style="line-height: 18.4799995422363px;">
<a href="http://smokinggoosemeatery.blogspot.com/2014/05/smoking-goose-apprenticeship-program.html" target="_blank">Learn more</a> about Smoking Goose's apprenticeship program and application requirements<br />
<br />
<div class="MsoNormal" style="line-height: 18.4799995422363px; margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;"><b><u><span style="font-size: large;">How to Apply</span></u></b><br />All applicants are encouraged to apply in person </span><br />
<div>
<span style="font-family: Georgia, serif;">Monday--Friday, 8am to 4pm, </span></div>
<div>
<span style="font-family: Georgia, serif;">at <a href="http://smokinggoose.com/contact.html" target="_blank">Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202</a></span></div>
</div>
<div class="MsoNormal" style="line-height: 18.4799995422363px; margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;"><br /></span><span style="font-family: Georgia, serif;">Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com </span></div>
<div class="MsoNormal" style="line-height: 18.4799995422363px; margin-bottom: 0.0001pt;">
<i style="font-family: Georgia, serif;"><br /></i></div>
<div class="MsoNormal" style="line-height: 18.4799995422363px; margin-bottom: 0.0001pt;">
<i style="font-family: Georgia, serif;">No phone calls or social media inquiries please.</i></div>
</div>
</div>
Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-23737598042617837232014-12-12T13:59:00.000-05:002014-12-12T13:59:15.256-05:00Sassaka is back!The lumberjacks in northern Italy know how to keep warm. Centuries ago--even before salame was a widespread Italian tradition--the tree huggers of Udine along the Slovenian-Italian border needed a way to keep meat on their bones...and to keep their recently butchered harvest from spoiling.<br />
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<a href="https://scontent-a-dfw.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10376162_865502880168266_2293900932117009704_n.jpg?oh=df12ccfaf54ffb4c1b46df2a12459584&oe=55033547" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://scontent-a-dfw.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10376162_865502880168266_2293900932117009704_n.jpg?oh=df12ccfaf54ffb4c1b46df2a12459584&oe=55033547" width="200" /></a></div>
In their cool cellars, they cured pork belly and back fat in garlic-marinated wine, salt, and whole black peppercorns. Both sides went into a cool smokehouse so the sweet smoke permeated the cured the slabs but didn't render the fat.
The lot was finely chopped and blended to make a paste that could be packed into jars or rolled into logs. Kept cool and covered, the flavor-packed schmear would keep for months as the lumberjacks moved through the northern Italian forests.<br />
<br />
To warm up from the inside out, those ancient foresters only had to warm up a slice from their hearty loaf then spread on a thick layer of sassaka. On top of hot toast, the "bacon butter" warms and begins to render for a rich and festive snack layered with sweet, smoky, salty flavor.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.goosethemarket.com/images/sassaka.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://www.goosethemarket.com/images/sassaka.jpg" height="150" width="200" /></a></div>
<span id="goog_1248624573"></span><span id="goog_1248624574"></span><a href="https://www.blogger.com/"></a>With this Italian inspiration, Smoking Goose has revived this winter tradition. Come on in soon for your allotment of bacon butter!<br />
<br />
Prep at your table is simple. Let the sassaka come to room temp, about 20 minutes. Cut slices of crusty bread--the Italians prefer rye--and slather on the bacon butter while the toast is still hot.<br />
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Any leftover sassaka can be kept tightly enclosed in plastic wrap in the fridge. If properly stored, it'll keep till New Year's. But with flavor like this, we wager there'll be a need for seconds before 2015, Mr. Bunyan.Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-54158684584712762332014-12-04T14:15:00.000-05:002014-12-04T14:15:30.402-05:00Confessions of a Minute Man: Life In The Cube<a href="http://smokinggoosemeatery.blogspot.com/2014/07/meat-minuteman-volunteer-spotlight.html" target="_blank">Bruce</a> and Smoking Goose first saw each other from across a crowded room…literally. From behind his pint at Flat12 Bierwerks across the street, Bruce saw the flocks gathering here on our opening night more than three years ago. Since then, he's attended Meat School Classes and has been a regular Meat Minuteman for over a year!<br />
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Here he describes his experience... "Confessions of a Minute Man: Life In The Cube"<br />
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<i>Have you ever wondered just how all those great, meaty treats from The Goose come to be? If you are like me, you probably have.</i><br />
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<tr><td class="tr-caption" style="text-align: center;">"Life in the Cube"<br />
<i>a Meat Minuteman memoir<br />by all star volunteer Bruce!</i></td></tr>
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<i>I am a home meat monger and had been making my own sausage and bacon for a few years when the Smoking Goose opened. When they started offering classes, I started taking them. After a couple years and about five classes, I discovered that they had a program called The Minute Man. For those of you that are not familiar with it, <a href="http://smokinggoosemeatery.blogspot.com/2013/06/meat-minutemen-and-women-program-wanna.html" target="_blank">The Minute Man program</a> allows you to volunteer to work in production at The Smoking Goose. Tell them when you are available and they will call and schedule you to work. In return, they pay you generously in meaty treats. You can do it as little or often as you like. Fortunately I have a flexible schedule and an understanding wife, so I signed on. Since last January I have been going in about one day a week and my meat skills have really improved!</i><br />
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<i>On my first day, I was introduced to “The Cube”. The cube is really a building within a building at the Dorman Street Meatery. My first impression was sensory overload. It is bright white and stainless steel, cold, wet, noisy and crowded. Most of the time music is playing louder than the grinders, everything from Big Band to Heavy Metal and Rap. Inhabiting this space is a merry band of madmen who are the magicians of meat. Here they take lean and fat, salt, sugar, herbs and spices and turn it into all those great products.</i><br />
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<i>After spending some time in there, several things have struck me. The first and foremost is that everything is handcrafted from the highest quality ingredients. Sure, machines grind and mix sausage meat, but the final assembly is all by hand. I have learned to stuff, tie and truss hams, sausages of all types and shapes, duck breasts, you name it. Everyone in The Cube can perform multiple roles, often shifting from one task to another and back again as the ebb and flow of production goes on. Everyone also has a careful eye for quality. If something slips by one person, someone else will catch and correct it.</i><br />
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<i>The second thing is the quantity of product that is produced, especially given the handcrafted nature of it. Ever wonder what a half-ton of bacon looks like? Sign up for Minute Man duty and you’ll get your chance. The Goose ships all over the country so it is a constant balancing act to have product ready to go given that much of it has a six week or longer aging period. One batch comes out, the next goes in.</i><br />
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<i>The last big thing I noticed is the amount of creativity. There is a constant search for new and different recipes for sausage and meats. A number of people contribute and often someone will bring in a test batch for everyone to try. Critiques are made and formulas adjusted to get the final product just right. The same applies to production techniques. There is always a search to find better ways to keep quality high and achieve the production needed.</i><br />
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<i>It has certainly been a refreshing and enjoyable year. I can’t recommend it enough for anyone interested in improving their home sausage making skills or just wanting to learn the basics to get started. All the guys in the cube are pretty patient and willing to share their knowledge. I am a hunter and have always butchered my own meat, but my knife skills are also vastly improved. (And I still have all ten digits at full length!) If you are interested in giving <a href="http://smokinggoosemeatery.blogspot.com/2013/06/meat-minutemen-and-women-program-wanna.html" target="_blank">the Meat Minuteman (and Woman) Program</a> a try, call Kate or Sally at the Smoking Goose and they will get you set up. 317-638-MEAT (6328)</i><br />
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<i>Oh, and that understanding wife, she now places her orders for the products I am working for!</i>Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-29093537866076689222014-11-05T10:57:00.000-05:002014-12-22T07:37:10.812-05:00Meat School Classes at Smoking Goose: Jan - Feb 2015 <div style="background-color: #9b6a5a; line-height: 18px;">
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<b><b><span style="font-size: large;"><span style="color: red;">Holiday</span><span style="color: #eeeeee;"> </span><span style="color: #6aa84f;">Gift</span><span style="color: #eeeeee;"> </span><span style="color: red;">Certificates</span><span style="color: #eeeeee;"> </span><span style="color: #6aa84f;">are</span><span style="color: #eeeeee;"> </span><span style="color: red;">available!</span></span></b></b></div>
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<span style="color: #444444;">call 317-638-MEAT (6328)</span></div>
<b style="font-size: 13px;"><span style="color: #cccccc;"><b style="color: black;"><span style="font-size: medium;"><br /><a href="https://www.facebook.com/media/set/?set=a.454510544600837.124791.184156301636264&type=3" style="color: #cccccc; text-decoration: none;" target="_blank">Whole Hog Butchering</a> </span></b></span></b></div>
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<b><span style="color: #cccccc; font-family: Georgia, Times New Roman, serif;"><b style="color: black;">Thursday, January 22, 6-8:30pm SOLD OUT<br />or Wednesday, January 28, 6-8:30pm SOLD OUT</b></span></b><br />
<b><span style="color: #cccccc; font-family: Georgia, Times New Roman, serif;"><b style="color: black;">or Thursday, February 12, 6-8:30pm</b></span></b><br />
<b><span style="color: #cccccc; font-family: Georgia, Times New Roman, serif;"><i style="color: black; font-weight: normal;">Meaty snacks and libations will be served!</i></span></b><br />
<b><span style="color: #cccccc; font-family: Georgia, Times New Roman, serif;"><span style="color: black; font-weight: normal;"><br /></span><span style="color: black; font-weight: normal; line-height: 18.479999542236328px;"></span><span style="color: black; font-weight: normal;">Get behind the butcher's table as we <a href="https://www.facebook.com/media/set/?set=a.454510544600837.124791.184156301636264&type=3" style="color: #cccccc; text-decoration: none;" target="_blank">go from nose to tail</a>.</span></span></b><br />
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<b><span style="color: #cccccc;"><span style="color: black; font-weight: normal;"><br /></span></span></b><b><span style="color: #cccccc;"><span style="color: black; font-weight: normal;">Together the class will break down a whole hog by hand through traditional, seam butchery techniques. Participants can take home a prime selection of the pork we'll be butchering that evening. Dress the part as we'll provide a your butcher's uniform including a Smoking Goose butcher's hat for you to take home along with your porcine treats!</span></span></b></div>
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<b><span style="color: #cccccc;"><br style="color: black; font-weight: normal;" /></span></b><b><span style="color: #cccccc;"><span style="color: black;">Reservations required: </span><span style="color: black; font-weight: normal;">$150 per person includes a hearty spread of snacks & drinks plus lots of fresh pork and a butcher's hat to take home.</span></span></b><br />
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<b>How to register</b>:<b> </b>Call 317-638-MEAT (6328) to get on the list or give registration as a gift!</div>
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<b><br /></b><b>The fine print:</b> $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.</div>
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<b><br />Plans change? </b>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).</div>
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<b><span style="color: #cccccc;"><span style="font-size: medium;">Sausage Making</span></span><span style="font-size: medium;"> </span></b></div>
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<b>Thursday, February 19, 6-8:30pm: SOLD OUT</b></div>
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<i>Meaty snacks and libations will be served! </i></div>
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The Smoking Goose team is dishing the butcher's secrets to sausage making 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. Dress the part as we'll provide your butcher's uniform, and take home sausages we make during class!<br />
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<b>Reservations required:</b> $120 per person includes a hearty spread of snacks & drinks plus lots of sausage and a butcher's hat to take home</div>
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<b>How to register</b>:<b> </b>Call 317-638-MEAT (6328) to get on the list or give registration as a gift!</div>
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<b><br /></b><b>The fine print:</b> $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.</div>
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<b><br />Plans change? </b>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).</div>
Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0tag:blogger.com,1999:blog-7921437479576890279.post-4245199181368299362014-10-23T07:38:00.003-04:002014-12-17T14:33:18.257-05:00Grow Grow Goose: now hiring! updated 12.17.14<div class="MsoNormal" style="background-color: #9b6a5a; margin-bottom: 0.0001pt;">
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<b style="font-family: Georgia, serif; line-height: 18.4799995422363px;"><u><span style="font-size: large;"><br /></span></u></b>
<b style="font-family: Georgia, serif; line-height: 18.4799995422363px;"><u><span style="font-size: large;">How to Apply</span></u></b></div>
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<span style="font-family: Georgia, serif;">All applicants are encouraged to apply in person </span><br />
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<span style="font-family: Georgia, serif;">Monday--Friday, 8am to 4pm, </span></div>
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<span style="font-family: Georgia, serif;">at <a href="http://smokinggoose.com/contact.html" target="_blank">Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202</a></span></div>
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<span style="font-family: Georgia, serif;"><br /></span><span style="font-family: Georgia, serif;">Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com </span></div>
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<i style="font-family: Georgia, serif;">No phone calls or social media inquiries please.</i><br />
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<b><span style="font-size: large;">Retail & Guest Services</span></b><br />
<i style="line-height: 18px;">full time </i><br />
<span style="font-size: 13px; line-height: 18px;"><br /></span><span style="line-height: 18px;">Each shift in our Dorman St. Meat Locker is kinda like hosting a meat party: greeting guests, preparing dishes from a rotating small plates menu, making displays look enticing, and sharing the delicious details about a quickly rotating selection of salumi, sausages, and smoked meats. </span></div>
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<span style="line-height: 18px;">Working schedule: </span></div>
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<span style="line-height: 18px;">Thursdays 2-7:30pm </span></div>
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<span style="line-height: 18px;">Fridays 11-8:30pm</span></div>
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<span style="line-height: 18px;">Saturdays 11am-8:30pm </span></div>
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<span style="line-height: 18px;">plus additional hours for event and food service programming</span><br />
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<span style="line-height: 18px;">Other responsibilities include product merchandising, conducting off-site product demonstrations and tastings, leading facility tours at Smoking Goose, and more. If you're a people person with a passion for great food, <b>this could be your opportunity to be a meat ambassador.</b></span></div>
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<span style="font-size: large; line-height: 18.4799995422363px;"><b>Marketing & Distribution Coordinator</b></span><br />
<span style="line-height: 18.4799995422363px;"><i>Full Time</i></span><br />
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<span style="line-height: 18.4799995422363px;">Smoking Goose seeks a self-motivated individual with a great passion for food and the desire to work closely with our team. The ideal candidate will have an understanding of specialty food distributors, how they operate, and how best to provide support to foster these partnerships. Because Smoking Goose values relationships with our distributor partners, their representatives, and customers, the ideal candidate is expected to develop interpersonal relationships as the key to building upon our success. </span><br />
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<span style="line-height: 18.4799995422363px;">The right candidate is expected to be willing to travel and participate in a variety of food shows, product demonstrations, events, and other types of product training. </span><span style="line-height: 18.4799995422363px;">Success in this position will be measured based on attendance at required events and the new accounts that are secured as a result of connections made during those events. Success will also be measured based on accounts profitably maintained and grown within these distributor partnerships.</span></div>
<span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px;"><br /></span><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px;">Please </span><a href="http://smokinggoose.com/staff/MarketingAndDistributionCoordinatorPositionDescription.pdf" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px;" target="_blank">review the complete position description and application instructions</a><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.4799995422363px;">.</span><br />
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<b style="line-height: 18.4799995422363px;"><span style="font-size: large;">Sausage & Salumi Assistant</span></b><br />
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<i>Full Time</i></div>
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<span style="line-height: 18px; text-align: center;">Duties include </span><span style="line-height: 18px;">portioning & cutting proteins, mixing spice blends, stuffing sausage casings, managing the smoker, </span><span style="line-height: 18px;">tying and hanging cured meats, tending products in the Smoking Goose Aging Room, and more</span><span style="line-height: 18px; text-align: center;">. </span><span style="line-height: 18px;">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. </span><br />
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<b><span style="font-size: large;">Packaging Assistant</span></b><br />
<i>Part Time working days with evenings and weekends off</i><br />
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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.</div>
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<b><u><span style="font-size: large;">Salumi Apprenticeship Program</span></u></b></div>
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<i>six months commitment with an optional three month butchering extension<br />$1,200/month compensation</i><br />
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<a href="http://smokinggoosemeatery.blogspot.com/2014/05/smoking-goose-apprenticeship-program.html" target="_blank">Learn more</a> about Smoking Goose's apprenticeship program and application requirements<br />
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<span style="font-family: Georgia, serif;"><b><u><span style="font-size: large;">How to Apply</span></u></b><br />All applicants are encouraged to apply in person </span><br />
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<span style="font-family: Georgia, serif;">Monday--Friday, 8am to 4pm, </span></div>
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<span style="font-family: Georgia, serif;">at <a href="http://smokinggoose.com/contact.html" target="_blank">Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202</a></span></div>
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<span style="font-family: Georgia, serif;"><br /></span><span style="font-family: Georgia, serif;">Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com </span></div>
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<i style="font-family: Georgia, serif;">No phone calls or social media inquiries please.</i></div>
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Smoking Goosehttp://www.blogger.com/profile/01630158671771922544noreply@blogger.com0