Meat School: August Classes!

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

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

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

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

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


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

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

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

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

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

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

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

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