Meat School Classes: April 2013

 call 317-638-MEAT (6328) to save your spot
or give registration as a gift!

Belly Dance Class
Thursday, April 4, 6-8:30pm

We're not dancing, we're making meat magic. During this hands-on class, meat master Chris Eley will lead participants in step-by-step activities & recipes for turning pork and lamb belly into craveable meat treats. The bellylicious line up includes: makin' bacon, curing & rolling lambcetta, rolling and roasting porchetta, plus Confit 101.

$100 per person includes instruction, your own butcher's hat to take home, pork belly and lambcetta to take home plus libations and meat snacks during break

Whole Hog Butchering
Thursday, April 18, 6-8:30pm

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

$150 per person includes instruction, your own butcher's hat to take home, lotsa fresh pork to take home plus libations & meaty snacks during break

 call 317-638-MEAT (6328) to save your spot
or give registration as a gift!

Meat School: Sausage Making Class

Meat School is in session for a Sausage Making Class
on Thursday, March 7, 6-8:30pm

Chris is dishing out from-scratch recipes and helping participants make their own sausage from start to finish. Participants will work with Chris to butcher, grind, spice, mix, stuff and smoke old-school, handmade encased meat treats. Take home the sausage you make during class!

Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with  sausage the class has prepared. Break time libations and meaty snacks are included.

Reservations and prepayment required: $85 per person. Call 317-638-MEAT (6328) to save your spot!

Now hiring: new positions open as we grow!

How to Apply
All applicants are encouraged in apply in person Monday--Friday, 8am to 4pm, at Smoking Goose:
407 N. Dorman St. Indianapolis IN 46202
Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com
A cover letter and resume are required to apply for the Customer Service and Account Manager positions. 
No phone calls or social media inquiries please.

Customer Service/Inside Sales Representative: The right candidate will be confident contacting our existing accounts to take their orders, answer product questions, and suggest new or additional products. The focus of this position is on growing sales within our current customer base. Click here to review full position description and required skills.

Account Manager/Sales Representative: The right candidate will be confident prospecting new accounts in the restaurant, retail, and hospitality and food service markets and comfortable identifying and building a relationship with each business’ decision maker. Success in this position will be measured on the basis of new accounts closed and existing accounts profitably maintained and grown. Click here to review full position description and required skills.

Full Time Shipping Position: 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.

Full Time Cutters/Butchers: This position includes breaking down whole cuts using seam butchery techniques as well as portioning proteins for our various products. The position requires an eye for consistency and quality and includes some heavy lifting and the ability to work in a cold environment. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided.

Part-Time Packaging Positions: This position includes portioning, packaging and labeling of product. The position requires attention to detail, an eye for consistency and quality, some heavy lifting and the ability to work in a cold environment. Experience is not required and training is provided.

Meat Locker Monger: introducing Sarah

Long before Sarah started work at Smoking Goose, she'd already been behind the scenes. Along with her husband, Sarah has been a student in all of Chris' Meat School classes. From turkey carving to whole hog butchering, she'll be putting her mad meat skillz to the test later this summer when she and her husband are considering some local barbecue competitions.

But it wasn't the professional bbq circuit that brought Sarah to Indiana. After she started working in a fitness gym at 16, Sarah owned her own place by 20. Although she misses snowboarding the slopes of her native Washington, she was excited to come to Indiana to expand her business nine years ago.

Still, food was always a passion for Sarah. After working at the gym all day, she'd rush home to start canning projects or put up pints of bbq sauce and spice rubs. Good food was more than a hobby for Sarah, so she decided to make it the center plate of her profession.

Sarah works in packaging to get our protein provisions to customers across the U.S., but she's also the friendly face you'll find in our Dorman St. Meat Locker. Come on by and say hello...oh, and ask her who won the staff's duck pin bowling challenge this year.

Our latest release: 'Nduja brings a little heat this winter

The Smoking Goose is bringing a little heat to this cold winter. We'll warm you up from the inside out with 'Nduja, our latest limited release with a spicy kick.

The kick comes from the toe of the boot...geographically speaking. In southern Italy's region of Calabria they've been layering heat with local peppers and pork to make a soft, spicy salame with a long history.

Some say the short & stout salame was influenced by the French centuries ago while others are sure it was roving Spaniards who inspired early Calabrians along the coasts. It's hard to argue the origins with our mouths full, but maybe the biggest clue is it's name. The locals in the old country call this salame 'Nduja -- pronounced kinda like in-do-yha -- which brings some of the same sounds as andouille, the French salame that some hungry historians are sure inspired 'Nduja.

With the original 'Nduja as our inspiration, we're making our own all-local Indiana version. Like the traditional Italian salame, we started by grinding and blending pork shoulder, belly and jowl. We spike the rich, soft mixture with dried Calabrian peppers then stuff natural casings that are about 3 or 4 inches wide, like the Italians use. Here's where we made it our own: our 'Nduja saw the inside of our gravity-fed cold smoker for 10 days before dry curing for 8 weeks.

That layer of sweet smoke rounds out the delicious bite of hot, floral, and earthy Calabrian peppers for a slice that's spreadable and layered with even more intense and complex flavors.

Stop by Goose the Market in Indianapolis to claim your portion and watch our facebook and twitter updates for local businesses across the country (and near you!) who bring in our 'Nduja by contacting our wholesale reps, Josh and Andy!

Bourbon Barrel Aged Meat Treats

We've all heard of pigs in a blanket, but how about pigs in a barrel?

Chris Eley & the Smoking Goose gang packed four Ossabaw pork cuts tight in a seasoned Pappy Van Winkle bourbon barrel to cure, soaking up the nutty, smoky sweetness.

The porky treasures we've pulled from the barrel started at Conner Prairie, the nineteenth-century living history museum in Fishers, Indiana. Historic interpreters there raised the Ossabaw hogs just like the Hoosiers did two hundred years ago. Chris and his team seam butchered & trimmed the cuts by hand before selecting just four of those portions for the historic (and delicious) barrel aging. Wholesale customers can contact their rep to claim your portion of our Bourbon Barrel Aged Ossabaw while the public is invited to visit Goose the Market in Indianapolis where we'll slice your portion to order.

Barrel Aged Lonza: sleek boneless pork loin so tender and tasteful, we recommend slicing it paper thin for a bourbon-spiked bite

Barrel Aged Coppa: hand-trimmed whole muscle from the top of the Ossabaw's shoulder cured under sea salt, brown sugar, and spice inside the bourbon barrel; this well-marbled muscle makes for a rich slice that laces sweet fat with bourbon-infused lean

Barrel Aged Tesa: this is the cut that makes butter blush; Ossabaw bellies--the same cut as bacon--absorbed the caramel smokiness of the toasted barrel; slice it so the light can shine through then layer ribbons over crusty bread still warm from the coals

Barrel Aged Ham: we hand trimmed full hams down to the most prized muscle for an even richer nugget of pristine porcine swathed in bourbony goodness

 

 

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!