In this episode, I’m talking about how you can make charcuterie at home with Rey Tagle. I came across Rey via Instagram where it came up via my #charcuterie hashtag feed. Rey’s images are impressive, and he covers all bases where charcuterie is concerned.
I strongly encourage you to seek out his home.charcuterie feed and follow it. The photos Rey posts of his charcuterie projects are stunning, and his post descriptions never cease to leave me feeling better educated about his processes and protein sourcing methodology. If you love to learn, you’ll love Rey’s feed.
One of the things I really appreciate about Rey is that he believes you should source meat from small family farms whenever possible. While this may not be possible for everyone, contacting and getting meat from small-scale producers is becoming more feasible.
If you want to learn more about how to cure meats at home, head over to Rey’s website and grab his 62-page e-book, Home Charcuterie Master: A Beginner’s Guide to Home Curing.
Be Sure to Listen to More Episodes!
If you enjoyed this episode of the BBQ Beat Podcast, you can see the full podcast archive here. Or, simply catch up on some of the other most popular BBQ podcast conversations listed below.
- Razorracks BBQ on Winning Big with a Small Footprint
- Duce Raymond of Sweet Baby Ray’s
- Black Smoke: African Americans and the United States of Barbecue
- Ted Reader on Making it Tasty with Live Fire
- Chris Becker of CookinPellets.com
- Amy Mills – BBQ Business and the Legacy of Mr. Mike
- 2021 Hog Drop Champion John Lindsey
- Rusty and Anthony of the Pitmasters Podcast
- Montana Max on Food Sport and His BBQ Champs Academy Series
- Protecting Knives in Style – Talking with Mick Kerkham of Maka Leathergoods
Ratings & Reviews
If you enjoy this podcast, please give it a rating and review. Positive ratings and reviews help bring The BBQ Beat Podcast to the attention of other BBQ and Southern Culture lovers who may not be aware of the show.
Leave a Reply