Meat School 2013: classes open to the public at Smoking Goose

Meat School is in session:
forget the apple for teacher; this prof is into protein
Meat Master Chris Eley leads this delicious line up beginning in 2013!

Sausage Making
Thursday, January 24, 6-8:30pm
Meaty snacks and libations will be served!

Chris is dishing our house sausage recipes and helping participants make their own sausage from start (whole hog) to finish (applewood smoking). Work with Chris to butcher, grind, spice, mix, stuff and smoke old-school, handmade encased meat treats. Take home the sausage you make during class!

Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with the sausage you've prepared.

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

Call 317-638-MEAT (6328) to save your spot!
Or give the gift of meat: Gift Certificates available!

Whole Hog Butchering
Thursday, February 21, 6-8:30pm
Meaty snacks and libations will be served!

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

Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with your porcine treats!

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

Call 317-638-MEAT (6328) to save your spot!
Or give the gift of meat: Gift Certificates available!