Hello there, jerky lovers! It's Doug with Jerky.com, and today we're transforming a classic crock pot recipe into delicious jerky. Welcome to our test kitchen, where we're making Mississippi Pot Roast Beef Jerky.

To get started, here's what you'll need:

2 lbs. Sliced Eye of Round

1/2 cup Ranch Seasoning

1/2 cup Beef Bouillon Granules

1/2 cup Jerky Butter

1 jar Pepperoncini Juice

1/2 cup Water

We begin with 2 lbs. of pre-sliced eye of round. Combine the beef with half a cup each of beef bouillon, jerky butter, ranch seasoning, and water. The water helps carry the flavors deep into the meat. As for the pepperoncini juice, I'm using an entire jar, but feel free to adjust the amount to your taste preference.

Mix everything well, ensuring the meat gets evenly coated and separated. Don't be afraid to get in there and get messy!

Once you're satisfied with the mix, seal it up and refrigerate for 24-48 hours. For our test, we marinated the meat for 36 hours, and the butter and ranch smells were absolutely mouthwatering.

Now it's time to dehydrate the jerky. Lay out the meat on your dehydrator trays, removing any excess fat if desired. Set your dehydrator's time and temperature based on your preferred texture – we went with 140 degrees for 4.5-5 hours.

Upon checking the finished jerky, the vinegar from the pepperoncini gave it a unique, whitish-yellow color and a slightly drier surface texture. But don't worry – the inside still has some moisture and the texture is quite pleasant.

Now for the taste test! The butter, bouillon, and pepperoncini flavors shine through, creating a rich, savory jerky that's surprisingly delightful. It truly captures the essence of a Mississippi pot roast. I'd give this jerky an 8 out of 10 for aptly named flavor.

If you're looking for a unique, savory jerky, give this Mississippi Pot Roast Beef Jerky recipe a try. And if you found value in this post or have a jerky flavor idea, please like, subscribe, and leave your suggestions in the comments below. Who knows? We might make your flavor in our next test kitchen recipe!

Happy jerky making...and I'll see YOU in the next Jerky Making video!

Mississippi Pot Roast Beef Jerky Recipe

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Category

Beef Jerky Recipe

This beef jerky flavor idea came from David in the comments of this video of us making this Peach Habanero Bacon Jerky Recipe. This has been suggested more than a few times...but, this one caught our attention at just the right time.

So today you and I are going to make this Mississippi Pot Roast Beef Jerky Recipe. Let's go!

Author:

Doug Head Jerky Taste Tester

Ingredients

• 2 lbs. Sliced Eye of Round

• 1/2 cup Ranch Seasoning
• 1/2 cup Beef Bouillon Granules
• 1/2 cup Jerky Butter
• 1 jar Pepperoncini Juice
• 1/2 cup Water

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Directions

1. Combine sliced eye of round with the ranch seasoning, beef bouillon granules, jerky butter, pepperoncini juice, and water in a large mixing bowl. Mix well, ensuring the meat is evenly coated and separated.

   
2. Seal the marinated beef in an airtight container or zip-top bag and refrigerate for 24-48 hours.
   
3. Lay out the marinated beef on dehydrator trays, removing any excess fat if desired.
   
4. Dehydrate the beef for 4.5-5 hours, or until desired texture is achieved.
   
5. Remove jerky from the dehydrator, let it cool, and then store it in an airtight container or enjoy immediately.
   

Recipe Video

Recipe Note

• Feel free to adjust the amount of pepperoncini juice based on your taste preference.
• Keep an eye on the jerky during the dehydration process to ensure it doesn't overcook.
• The vinegar in the pepperoncini juice may affect the jerky's color and surface texture.