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Chips & Smoked Queso – Carnivore Protein Style

This is the ultimate high-protein carnivore snack — crispy chicken chips paired with rich, smoky queso loaded with melted cheese and bold flavor. Perfect for game day or content that hits.

Ingredients

Chips

  • 1 lb chicken breast, cut up
  • 2 tsp Cajun seasoning
  • 2 tsp jalapeño salt
  • 2 tsp baking powder

Queso

  • 8 oz Monterey Jack cheese, cubed
  • 8 oz Colby Jack cheese, cubed
  • 8 oz sharp cheddar cheese, cubed
  • 8 oz cream cheese
  • 1 can Rotel Diced Tomatoes & Green Chilies
  • 1 can green chiles
  • 1 can diced jalapeños (optional)
  • 1/2 cup heavy whipping cream

Garnish

  • Diced tomato
  • Sliced jalapeño
  • Chopped cilantro

Instructions

1️⃣ Chicken Chips

  1. Preheat oven to 450°F.
  2. Add chicken, Cajun seasoning, jalapeño salt, and baking powder to a food processor.
  3. Blend until completely smooth and paste-like.
  4. Spread mixture between two sheets of parchment paper.
  5. Roll out paper thin using a rolling pin.
  6. Remove top parchment and place on a baking sheet.
  7. Bake for 30–45 minutes, or until golden brown and crispy.
  8. Let cool, then break into chip-sized pieces.

2️⃣ Smoked Queso

  1. Preheat smoker to 200°F.
  2. In a cast iron skillet, add cheeses in sections for even melting.
  3. Add Rotel, green chiles, jalapeños (if using), and heavy cream.
  4. Place skillet in smoker and cook for 30 minutes.
  5. Remove and mix everything together until smooth.
  6. Season with:
    • Smoked paprika
    • Garlic powder
    • Black pepper
  7. Return to smoker for an additional 30 minutes.
  8. Stir again until fully combined and creamy.

3️⃣ Garnish & Serve

  1. Top queso with diced tomato, sliced jalapeños, and chopped cilantro.
  2. Serve hot with crispy chicken chips.
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The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

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Smoked Beef Pastrami Ribs

Beef Pastrami Ribs

Turn rich beef ribs into bold, deli-style pastrami with a deep cure, peppery crust, and slow smoke. Perfect for slicing thick and serving hot off the board.

Ingredients

  • Beef Ribs (plate ribs preferred)
  • 1/3 cup Kosher Salt
  • 3 tbsp Pickling Spice
  • 2 tbsp Pink Curing Salt (Prague Powder #1)
  • 1 gallon Water (or enough to fully cover ribs)

For the Pastrami Rub (after brine)

  • 4 tbsp fresh coarsely ground black pepper
  • 2 tbsp coriander powder
  • 1 tsp mustard powder
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder

Instructions

1️⃣ Brine

  1. In a large container, combine water, kosher salt, pickling spice, and pink curing salt. Stir until fully dissolved.
  2. Place ribs in a brining bag or food-safe container.
  3. Pour brine over ribs until fully submerged.
  4. Seal and refrigerate for 7–10 days, flipping once daily to ensure even curing.

2️⃣ Rinse & Dry

  1. Remove ribs from brine.
  2. Rinse thoroughly under cold water to remove excess cure.
  3. Pat completely dry with paper towels.
  4. Place uncovered in the fridge for 12–24 hours to develop a tacky surface (pellicle) for better smoke adhesion (optional but recommended).

3️⃣ Season

  1. Lightly coat ribs with a binder (mustard or beef tallow).
  2. Generously apply pastrami rub, pressing it firmly onto all sides.

4️⃣ Smoke

  1. Preheat smoker to 250°F.
  2. Use oak, hickory, or cherry wood.
  3. Smoke ribs until internal temperature reaches 165–170°F (about 4–5 hours depending on size).

5️⃣ Wrap & Finish

  1. Wrap ribs tightly in butcher paper or foil.
  2. Return to smoker and cook until internal temperature reaches 200–203°F and ribs are probe tender.

6️⃣ Rest & Slice

  1. Remove from smoker and rest wrapped for at least 1 hour.
  2. Slice between bones or carve across the grain.
  3. Serve hot and enjoy that smoky, peppery pastrami flavor.

🔥 Pro Tip: Chill overnight after cooking for ultra-clean slices, then reheat gently before serving for true deli-style pastrami ribs.

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Carnivore Cajun Tuna Cakes

Crispy edges. Tender center. Zero fillers.
High-protein, animal-based fuel with a Cajun kick.

Perfect for meal prep, cutting phases, or stacking protein without carbs.

Ingredients

  • 2 cans Safe Catch low mercury tuna, drained
  • 2 large eggs
  • ½ cup pork rinds, finely crushed
  • 8 oz shredded cheese
  • 2 tbsp finely chopped chives
  • 2 tbsp chipotle lime mayo
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • Cajun seasoning (for topping)

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine tuna, eggs, crushed pork rinds, shredded cheese, chives, chipotle lime mayo, salt, pepper, and garlic powder.
  3. Mix thoroughly until fully incorporated.
  4. Form mixture into evenly sized patties and place on prepared baking sheet.
  5. Generously season the tops with Cajun seasoning.
  6. Bake for 30–40 minutes, or until the cakes are set and golden brown on the outside.
  7. Remove from oven and allow to cool slightly before serving.

Pro Tips

  • For extra crispiness, broil the last 2–3 minutes.
  • Pan-sear in butter after baking for a golden crust.
  • Top with a dollop of extra chipotle lime mayo for added richness.

Estimated Macros (Per Serving – Makes 4 Cakes)

  • Calories: ~420
  • Protein: ~42g
  • Fat: ~28g
  • Carbs: ~1–2g

Savage Carnivore approved.
Simple ingredients. Maximum protein.

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

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Tags: , , , , , ,
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Smoked Salmon Pinwheels

Ingredients

Salmon

  • 1 side of salmon, skin removed and fully deboned
  • Seasoning of choice

Filling

  • 2 packages (8 oz each) cream cheese, softened
  • 2 cups shredded cheese
  • 1 cup chopped bacon bits
  • 2 tbsp chives, finely chopped
  • Season to taste

Instructions

  1. Prepare the filling
    In a bowl, mix the softened cream cheese, shredded cheese, bacon bits, chives, and seasoning until fully combined. Set aside.
  2. Trim the salmon
    Trim the salmon side into a uniform rectangle so it rolls evenly and cooks consistently.
  3. Spread the filling
    Evenly spread the filling mixture over the surface of the salmon, leaving about ½ inch clear along one long edge.
  4. Roll and tie
    Starting from the filled edge, roll the salmon tightly into a log.
    Secure with two pieces of butcher’s twine, spaced evenly.
  5. Cut into pinwheels
    Slice the roll in half (or into individual pinwheels if you prefer smaller portions).
    Lightly season the outside of each piece.
  6. Prepare for the smoker
    Place the pinwheels on pre-soaked cedar planks.
  7. Smoke
    Smoke at 250°F (121°C) for about 60 minutes, or until the internal temperature reaches 140–145°F in the thickest part.
  8. Rest and serve
    Rest for 5 minutes, remove the twine, and serve warm.

Carnivore JT tip

For tighter pinwheels and cleaner slices, place the rolled salmon in the fridge for 15–20 minutes before tying and cutting.

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

Category:
Tags: , , , , , ,
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High-Protein Carnivore Chicken Chips with Cheesy Tuna Dip

These crispy carnivore chicken chips paired with a cheesy tuna dip are a high-protein, low-carb appetizer made with simple, animal-based ingredients. Perfect for game day, meal prep snacks, or anyone following a carnivore or animal-based diet who wants crunch without carbs.

Carnivore Chicken Chips (High Protein, Zero Flour)

Ingredients

  • 1 lb chicken (raw)
  • 2 tsp baking soda
  • Salt or seasoning of choice

Instructions

  1. Preheat oven to 400°F (205°C).
  2. Add chicken, baking soda, and seasoning to a blender or food processor.
  3. Blend until completely smooth.
  4. Line a baking sheet with parchment paper.
  5. Spread the mixture very thin across the parchment.
  6. Cover with cling wrap and use a rolling pin to flatten evenly.
  7. Remove cling wrap and bake for 60 minutes, or until dark, dry, and crispy.
  8. Remove from oven and let cool fully.
  9. Break into chip-sized pieces and set aside.

Cheesy Tuna Dip (Seed-Oil Free)

Ingredients

  • Cheese of choice (enough to form a bowl)
  • 2 cans tuna, drained
  • ½ cup chopped green onions
  • 1 tsp onion powder
  • 2 tbsp olive oil
  • 6–8 tbsp seed-oil-free mayonnaise (to desired creaminess)
  • Salt and pepper to taste

Instructions

  1. Melt cheese in a pan over medium heat until fully melted and lightly crisping.
  2. Remove from heat and shape into a bowl.
  3. Allow cheese to cool and harden.
  4. In a separate bowl, combine tuna, green onions, onion powder, olive oil, mayonnaise, salt, and pepper.
  5. Mix until smooth and creamy.
  6. Spoon tuna dip into the cheese bowl.
  7. Serve with chicken chips.

Macros Per Serving

(Based on 4 servings total — estimates)

One Serving Includes:

  • Chicken chips
  • Tuna dip

Calories: ~520
Protein: ~55 g
Fat: ~32 g
Carbohydrates: ~2 g net

Macro Highlights

  • Extremely high protein
  • Very low carb
  • Gluten-free
  • Seed-oil free
  • Carnivore & animal-based friendly

Storage Tips

  • Chicken chips can be stored in an airtight container for 2–3 days.
  • Tuna dip is best served fresh but will keep refrigerated for 24 hours.