Skip the necktie—make Dad something he actually wants: a smoky, sweet, garlicky bite of Maple Whiskey Garlic Jerky you made with love (and a bit of whiskey). It’s the perfect DIY gift that says: “I love you… and I know how to use a Traeger.”
1. Mix all marinade ingredients together (low sodium soy sauce, Bulleit Whiskey, organic maple syrup, garlic purée, Morton’s Tender Quick).
2. Marinate the bottom sirloin slices in a glass or plastic container for up to 48 hours in the fridge, stirring every 6–12 hours.
3. Preheat your Traeger grill to 225°F. Use the super smoke setting if available.
4. Remove the marinated meat from the fridge and shake off any excess marinade.
5. Lay the jerky slices in a single layer on mesh racks.
6. PRO TIP: To optimize your grill estate, place balls of foil in the corners of your bakers racks and stack your racks.
7. Smoke for 2–3 hours until the jerky is still pliable but not wet.
8. Blot the jerky with paper towels and refrigerate.
9. Eat within one week or vac-seal and freeze for later.
