Smoked cheddar (recipe)
Smoked cheddar (recipe) | |
---|---|
Name | Smoked cheddar |
Ingredients | Cheddar cheese |
Cooktime (in hours) | 4 |
Preptime (in hours) | 0.083333333 |
Totaltime (in hours) | 4.083333333 |
Keto friendliness | Keto friendly |
Calories | 114.5 |
Fat | 9.4 |
Protein | 7.1 |
Carbohydrate | 0.4 |
Fiber | 0 |
Net carbohydrates | 0.4 |
Sugar | 0.1 |
Saturated fat | 6 |
Cholesterol (mg) | 29.8 |
Sodium | 176.4 |
Servings | 16 |
Yield | 1 pound |
Reviewaggregate |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Smoked cheddar (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- It's very important that you not allow the temperature of your smoker or grill to rise above 90 degrees. Otherwise the cheese will start to melt. In the summer I end up putting a bowl of ice in the smoker to lower the temperature.
- Start a small pile of charcoal briquettes.
- Cut cheese into 4-oz cubes (a pound of cheese makes 4 cubes).
- Using a smoke tray (or metal bowl) place 3 briquettes in your tray and place a small handful of wood chips on top.
- Place in a smoker or covered grill along with cheese. Leave for 20 minutes.
- Remove smoke tray, take out the charcoal and place back in your pile of charcoal and replace with 3 fresh briquettes and another small handful of wood chips. You can re-use the old chips if they aren't blackened yet, otherwise get rid of them.
- Continue refreshing the charcoal and replacing the wood chips every 20 minutes for a total of 4 hours.
- Remove cheese from smoker and refrigerate in a zip-loc for about a week to allow smoke flavor to mature.
Food tags
Very Low Carbs, High Protein, For Large Groups, Easy
Smoked cheddar (recipe) details:
Time:
Prep Time in Hours and Mins:4H5M
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Contributors: Prab R. Tumpati, MD