CCM RECIPES with Chef/Ambassador, Austen Granger - Maple Bourbon Garlic Beef Jerky

Hi, I'm Austen Granger. I'm a chef and CCM Ambassador, and I spend every waking and dreaming moment thinking about food and cooking. When I'm not feeding the entire Traeger Grills team at their headquarters in Salt Lake City, I'm in my home kitchen getting creative with any ingredients I have at my disposal.

This week I used a Carter Country Flat Iron Steak from my Big Horn Box to make one of my favorite snacks.


Prep Times: 20 mins

Cook Time: 3 to 5 hours

Inactive Time: 12 hours

Serves: 8 to 12


  • 1 Carter Country Flat iron steak 
  • 6 cloves garlic minced 
  • 1 teaspoon dried minced garlic or granulated garlic
  • 1 cups real maple syrup 
  • 3/4 teaspoon black pepper 
  • 3 teaspoon salt 
  • 2/3 cups soy sauce   
  • 2/3 cups bourbon  


Cooking Directions:

In a large nonreactive bowl, combine all ingredients besides beef. Mix to combine.

Place meat in freezer for 30 minutes. This will make slicing much easier.

With a sharp, knife, slice the meat with the grain into ¼ inch strips.

Add beef strips to the marinade and mix very well until every piece has been well coated. Place into large zip top bag and squeeze out as much air as possible. Refrigerate for 12 hours or overnight.

Heat your smoker to 180F or your dehydrator to highest setting.

Arrange the beef strips in a single layer directly on the grill grate or on your dehydrator trays. Discard marinade.

Smoke for 4 to 5 hours, dehydrate for 8 to 9 hours or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.

Remove jerky and transfer to a drying rack and allow jerky to cool at room temperature for 1 hour.

Once cooled place jerky into a resalable plastic bag. Squeeze any air from the bag, and store uneaten jerky in refrigerator for months. You can also vacuum seal and freeze indefinitely.

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