May 14, 2015

Meat School: Whole Hog Butchering Class & Sausage Making Class

Thursday, June 25, 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.

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).

Sausage Making Class: gift certificates available for Father's Day!
Thursday, July 23, 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 lidst or give registration as a gift!

The fine print: $50 deposit per participant is due at registration. This nonrefundable and 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 and 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 7, 2015

feed your mamma: all inclusive breakfast package for Mother's Day!

Treat your mamma to Goose goods!

Local coffee + all the ingredients and step-by-step recipe for breakfast casserole including local eggs + our breakfast sausage: feeds 2-4, $27.50 each

Each gift-wrapped "Mamma's Breakfast in Bed Package" includes:
- Amelia's Brioche
- six local farm-raised eggs from Jerry Lambright
- Schnabeltier swiss cheese
- Smoking Goose Breakfast Sausage
- spice packet
- Liberation Roasting Coffee
- pint milk
- step by step recipe

Available first come, first served this Mother's Day weekend in our Dorman St. Meat Locker407 N. Dorman St. Indianapolis Indiana 46202
Thursday 4-7pm
Friday 12-8pm
Saturday 12- 8pm

May 4, 2015

New Full Time Positions: here we grow again!

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.

Shipping Position 
Full Time

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.

Production Supervisor
Full Time

General Responsibilities
• Make Smoking Goose products according to company specifications, formulas, and training
• Manage the Fermentation Chamber and Aging Chamber
• Monitor and manage inventory + control trim and loss of product
• Train associates on proper cutting, slicing, packaging, labeling, and picking of product 
• Uphold food safety and quality assurance programs
• Serve “On Call” smoker shifts: typically one week in every eight weeks 

Supervisor Responsibilities
• Supervising a staff of 3-6 associates including communicating daily tasks
• Ensure products are of the highest quality and find outlet if standards are not met
• Oversee and execute all aspects of Ready-To-Eat production and shipping
• Lead by example in uniform, personal hygiene, attitude, and work ethic 

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.

April 15, 2015

Sausage Making Class: Meat School in May

Sausage Making Class 
Thursday, May 14, 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 lidst or give registration as a gift!

The fine print: $50 deposit per participant is due at registration. This nonrefundable and 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 and 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)

February 10, 2015

Meat School classes at Smoking Goose: April 2015

Thursday, April 9, 6-8:30pm SOLD OUT
Thursday, April 16, 6-8:30pm
Reservations required: 317-638-MEAT (6328)
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.

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).


January 13, 2015

New year brings big opportunities: now hiring! UPDATED 4.7.15

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.

Production Supervisor
Full Time

General Responsibilities
• Make Smoking Goose products according to company specifications, formulas, and training
• Manage the Fermentation Chamber and Aging Chamber
• Monitor and manage inventory + control trim and loss of product
• Train associates on proper cutting, slicing, packaging, labeling, and picking of product 
• Uphold food safety and quality assurance programs
• Serve “On Call” smoker shifts: typically one week in every eight weeks 

Supervisor Responsibilities
• Supervising a staff of 3-6 associates including communicating daily tasks
• Ensure products are of the highest quality and find outlet if standards are not met
• Oversee and execute all aspects of Ready-To-Eat production and shipping
• Lead by example in uniform, personal hygiene, attitude, and work ethic 

Cutting & Curing Assistant:
UPDATE position has been filled

Full Time (however part-time may be considered for the right candidate)

Duties include knife work by hand using traditional seam butchery techniques (breaking down whole proteins into subprimals, trimming boneless subprimals, and cutting trim) as well as executing the daily responsibilities of curing, brining, and overhauling 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, though applicants with prior experience are encouraged to apply. Training is provided.

Salumi Apprenticeship Program:
UPDATE position has been filled
six months commitment with an optional three month butchering extension
$1,200/month compensation


Learn more about Smoking Goose's apprenticeship program and application requirements

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.

December 12, 2014

Sassaka is back!

The lumberjacks in northern Italy know how to keep warm. Centuries ago--even before salame was a widespread Italian tradition--the tree huggers of Udine along the Slovenian-Italian border needed a way to keep meat on their bones...and to keep their recently butchered harvest from spoiling.

In their cool cellars, they cured pork belly and back fat in garlic-marinated wine, salt, and whole black peppercorns. Both sides went into a cool smokehouse so the sweet smoke permeated the cured the slabs but didn't render the fat. The lot was finely chopped and blended to make a paste that could be packed into jars or rolled into logs. Kept cool and covered, the flavor-packed schmear would keep for months as the lumberjacks moved through the northern Italian forests.

To warm up from the inside out, those ancient foresters only had to warm up a slice from their hearty loaf then spread on a thick layer of sassaka. On top of hot toast, the "bacon butter" warms and begins to render for a rich and festive snack layered with sweet, smoky, salty flavor.

With this Italian inspiration, Smoking Goose has revived this winter tradition. Come on in soon for your allotment of bacon butter!

Prep at your table is simple. Let the sassaka come to room temp, about 20 minutes. Cut slices of crusty bread--the Italians prefer rye--and slather on the bacon butter while the toast is still hot.

Any leftover sassaka can be kept tightly enclosed in plastic wrap in the fridge. If properly stored, it'll keep till New Year's. But with flavor like this, we wager there'll be a need for seconds before 2015, Mr. Bunyan.