July 14, 2014

Back to (Meat) School: fall classes at Smoking Goose

Thursday, August 28, 6-8:30pm 
Meaty snacks and libations will be served!

Get behind the butcher's table as we go from nose to tail.


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!

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


Sausage Making 
Thursday, September 18, 6-8:30pm
Meaty snacks and libations will be served! 

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!

Reservations required: $120 per person includes a hearty spread of snacks & drinks plus lots of sausage and a butcher's hat to take home

How to register: Call 317-638-MEAT (6328) to get on the list or 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).

July 10, 2014

Meat Minuteman: a volunteer spotlight

Bruce 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 almost three years ago.

He checked out Smoking Goose’s Dorman St. Meat Locker, signed up for our Whole Hog Butchering Class, and loved the Bacon of the Month Club membership that his wife gave him. “Bacon was my gateway meat,” Bruce reveals. “But then I got this charcuterie book about all kinds of meats.” He was hungry—in more ways than one—to learn more about making meat magic.

When Smoking Goose started the Meat Minutemen (and Women!) Program, Bruce was on the list in less than a minute. He knew it’d be a chance to get behind-the-scenes for some hands-on experience side by side with our butchers. “I had never realized how much working by hand goes into your products,” he says. “It’s really labor intensive, but, man, the results are delicious.”

Although Meat Minutemen and Women can choose how often they’d like to volunteer—from once in a lifetime to once in a while—Bruce’s interest in producing all-natural, handcrafted meat treats has made him a regular. He suits up once a week as a Smoking Goose butcher to work in the Raw Room where all our recipes start.

Smoking Goose production manager Ryan says the whole staff looks forward to Bruce’s day “in the cube” (Goose lingo for our USDA-inspected production space). “He’s really helpful and a hard worker,” says Ryan. “Plus he’s so interested in learning and is always in a good mood. He’s inspiring.”

And while Bruce’s good spirit and passion for protein has been an inspiration for the Smoking Goose team, Bruce also gets to take home a little (dinner) inspiration. “It’s hard to pick a favorite, but I usually go with some of the sausages,” he says after pondering over the Smoking Goose meat treats he gets “paid” with after each of his Meat Minuteman shifts.

From all of us at Smoking Goose, thanks for being part of our team, Bruce!

June 27, 2014

Now Hiring! updated 7.24.14

Cutting & Curing Assistant
full time (however part-time may be considered for the right candidate): daytime hours & most weekends off

Duties include knife work to break down primal cuts by hand using seam butchery techniques as well as portioning proteins for charcuterie, stuffing casings, tying and hanging cured meats, tending products in the Smoking Goose Aging Room, and more. 

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. 

Shipping Position
part time, 30+ hours/week with daytime hours & weekends off

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.

Packaging Assistant
part time, 30+ hours/week with daytime hours & weekends off

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.

How to Apply
All applicants are encouraged to apply in person 

Monday--Friday, 8am to 4pm, 

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com 

No phone calls or social media inquiries please.

June 3, 2014

Meat School is in session this summer!

Whole Hog Butchering 
Thursday, June 12, 6-8:30pm 
Meaty snacks and libations will be served!

Get behind the butcher's table and help as we go from nose to tail.


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 a hearty spread of snacks & drinks plus lots of fresh pork and a butcher's hat to take home.

Sausage Making 
Thursday, July 17, 6-8:30pm
Meaty snacks and libations will be served! 

The Smoking Goose team is dishing our house sausage recipes 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. Take home sausages we make during class!

Reservations required: $120 per person includes a hearty spread of snacks & drinks plus lots of sausage and a butcher's hat to take home

How to register: Call 317-638-MEAT (6328) to get on the list or 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).

May 29, 2014

Smoking Goose Apprenticeship Program: now accepting applications

Salumi Apprentice 
six months commitment with an optional three month butchering extension
$1,200/month compensation

Hands-on experience will develop responsibilities in:

  • Curing of fresh meats
  • Overhauling of cured meats
  • Tying and hanging of dry cured whole muscles and fermented salumi
  • Racking of dry cured whole muscles and fermented salumi 
  • Monitoring fermentation and drying 
  • Monitoring of long term aging 
  • Rotating dry cured and fermented meats during the aging process 
  • Maintaining fermentation and long term aging chambers and environments
  • Packaging dry cured whole muscles and salumi
  • HACCP monitoring 
  • pH monitoring 
  • Water activity monitoring 

Applicant Requirements:

  • Food handling certification
  • One year experience in butchering, meat fabrication or food service
  • HACCP certification is a plus 

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.

April 30, 2014

Join the Goose Gang: now hiring!

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.

Packaging Position
Full Time (but part-time may be considered for the right candidate)
daytime hours & weekends off

This position includes slicing, portioning, packaging, and labeling of product. 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.

April 29, 2014

Meat School: Summer Session 2014

Whole Hog Butchering 
Thursday, June 12, 6-8:30pm 
Meaty snacks and libations will be served!

Get behind the butcher's table and help as we go from nose to tail.
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 a hearty spread of snacks & drinks plus lots of fresh pork and a butcher's hat to take home.

How to register: Call 317-638-MEAT (6328) to get on the list or 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).