Now hiring: Curing & Fermenting Assistant

How to Apply
All applicants are encouraged to 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

No phone calls or social media inquiries please. 

Meat Cutter:
part-time, daytime hours & weekends off

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 & quality and includes some heavy lifting along with the ability to work in a cold environment. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided.

Curing & Fermenting Assistant:
part-time, Monday-Thursday afternoon-evening

Duties include portioning proteins for charcuterie, stuffing casings, tying and hanging cured meats, and tending products in the Smoking Goose Aging Room. The position may also include knife work to break down whole cuts by hand using seam butchery techniques. 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.

Now accepting applications: day-time hours & weekends off

All positions include daytime hours and weekends off plus meat perks.

Sanitation Position: about 30+ hours/week
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.

Packaging Positions: 
full-time and part-time shifts available
This job includes portioning, packaging and labeling of products. It 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.

Please apply in person at the Smoking Goose ideally between the hours of 8 am and 4 pm, Mondays--Fridays.
407 North Dorman Street
Indianapolis IN 46202

If you cannot apply in person, please forward a cover letter & resume to jobs[at]smokinggoose.com
No phone calls, emails, or social media inquiries please.

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).

Meat-n-Greet: now hiring for our Dorman St. Meat Locker

Meat Locker Retail & Customer Service: part time, 20 hours/week

Each shift in our Dorman St. Meat Locker is kinda like hosting a meat party: preparing samples, greeting guests, stocking, and learning about a quickly rotating selection of exceptional protein provisions including salumi, sausages, and smoked meats. 

Working shifts include managing the cash register 
and will be a combination of the following:
Thursday 3-8pm, Friday 1-8pm, every other Saturday 11am-6pm

How to Apply
All applicants are encouraged to 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

No phone calls or social media inquiries please.

Bourbon tasting & Whole Hog Butchering Class

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

Big House at the Smokehouse: 
Whole Hog Butchering & Bourbon Tasting 
Wednesday, July 17, 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. 

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).

Meat School is in Session: June Classes at Smoking Goose

How to Register: Call 317-638-MEAT (6328) for yourself or to give registration as a gift. Father's Day is June 16! 

Steaks & Beefcakes: 
Whole Cow Butchering + steaks & burger blends 
Wednesday, June 12, 6:00 - 8:30pm

Work with meat master Chris Eley to butcher a pasture-raised black Angus cow from big subprimal cuts into prime steaks & roasts. (Learn to trim the cuts that butchers traditionally kept for themselves!) Chris is dishing the professional techniques for dry and wet aging steaks, plus we'll all get at turn at the grinder to craft custom burger blends.

Participants take home a prime selection of the Fischer Farms beef 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 beefy treats!

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

Big House at the Smokehouse: 
Whole Hog Butchering & Bourbon Tasting 
Thursday, June 27, 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 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

How to Register: Call 317-638-MEAT (6328) for yourself or to give registration as a gift. Father's Day is June 16! 

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).

Meat Minutemen (and Women!) Program: wanna work at Smoking Goose for a day?

Ever wish you could work at Smoking Goose but not give up your day job? Here's your chance!

Register in our Meat Minutemen (and Women!) Program. When there are sausages to tie or hams to hang, we'll shine the Salumi Signal above Smoking Goose. That means we'll start contacting each Meat Minuteman with the chance to suit up for the day and work side by side with our production team in our USDA-inspected facility.

Besides the experience of making meat magic with the professionals, you'll also be compensated handsomely (err, deliciously) for your work.

The Smoking Goose Minutemen (and Women!) Program

1. What to expect? We'll provide your uniform and hands-on training for jobs like tying salumi, hanging sausages, and more. Prior experience is not required and we'll provide on-the-job training. Shifts are generally from 10am to 5pm Mondays through Thursdays and include a break and time for lunch.

2. How to sign up? Contact Smoking Goose to be added to the ranks: 317-638-MEAT (6328). We'll need your name and a number(s) where we can reach you during business and early evening hours.

3. When could you work? When we need your help, we'll start contacting Meat Minutemen in the order in which they enrolled. If you decide to take us up on a day working behind-the-scenes at Smoking Goose, you'll have at least 24 hours notice before your shift starts. Again, shifts are generally from 10am to 5pm Mondays through Thursdays and include a break and time for lunch.

4. Who can sign up? All Meat Minutemen must be at least 18 years old, able to do physical work in cold conditions, plus agree to & sign Smoking Goose's Stage Waiver. (Copies can be supplied upon request before you decide whether or not to work with us. No worries--no hazing, just legal stuff.)

5. What you get? In addition to joining the ranks of Smoking Goose's production team for the day, you'll go home a sense of protein pride, a generous supply of meat treats, and your own Smoking Goose butcher's hat.

6. No call, no show? Barring an emergency, Meat Minutemen who agree to work a shift but don't show up and don't contact us before the shift starts forfeit their chances to participate in the program.