Jerky and 75/25 Burgers


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
Bottom round, about 1.5 lbs., made into jerky.

Rr2R-fJwvKGiQzxngB39t1jak34qfF-hvG0U9Ros9hZhzrJvDXtH_VZ_LDtByZpoAUPESYjuJ0fv8m1813t7GAQ906jvdkY4hVv8bgZwldLYCL6Pwc1VuHyE8szYD6POb-eTw7obp94ZzxmofgZuG6sTtB8DxIyrpGPga843V0LksiMX8pxWvVXngMxbST_qonJfsWp-g1lm2iYZXw0WRMQZn_FBoaJAatzX0JXXn_pxga9KeTFSiVAFD6lq8gh-9W51agdF2TEBwBMHgpJFWiP_H_rJco7oi1pGUwnNnUFXC3wIGWQqd1p0h4E8lN3S4WUjAshPVAcRUm3gDb2Iyk7PGf70tP6djT5928udOYoxlgX30w7--4KZfL7rhlzqWbRLZAhT34Woq-4I_Pn62aq9EiR6xXdJ4C-i8gimuzJwjaCBrh5VdwlXpdzyWA-0hrr7Q0TRVAb-ueGGarddt5IA8ChVAJJPoJ4ah90IpNHSn8mJKAFOkbDX48oOzx-QAOByvFDfK35WBUzhXfihX15JyBaCRFZOFChH1hb4Z6KH-WhuMJMG1D5DzwPxsKB1TGKTzPUBuAfagRMr9Imcui6r9I1QKvxdBxv1sLTyMzo=w1344-h896-no


ltyw8doTGsTvvPx8QlYsIyLgduQ60S2zM8RLVLxlA3HV58UsirwvBYXjPfqudwAWM1Y8Wp7NZhdPckHYwHJgj5q56oWf6JhCF-L38LMhRQc1dJWn6-tunuC1Hl5f4mCv9_ntMLfLXLWA75U1bzzidrcJPqAeFaMHSvEaSDmqnExTIoJEFWChKRihmFKQw2oxXLqmVnEdAIDkVSN8CbgemdV8gUkrag4wDBIZxP5NHcFQmSNrbx8P2fGESbpdiW2KEr-i3TXMqJR5LDBAIv8H5XoOFD5i126ZVjlcEYXf4Lv7K4k7kTzvn76NWk9PPCQvXaeP4kSfoJz0GI3JT8tXL6pzg-2JG8jYNHj9UgZhZHydFCyAIU__iQZfpVC6-ho3ePhZLuaDitNs3wSxC6w2EpK8IR0JkRppQYqKbnZlxmQeB4uvL3OtzvyOWF3jW4UjrHhbJTy6bTeKaF4OaLwzqAJPaOM2INNRvXH8wik1pcZAHJPg8KJlw9Vat6XFSsSe-DXUuPu-1905I3xdJO3BPA46eP_LPWcStYFvYxIaAsrR8AnOD9FId-w2EosBjkqvVmFVf6PYjBeKRCO_S9NkZpmbnrkja5sAgBBRDeNiNA0=w1344-h896-no


Oq-1dRF-NjDnHNOHXgBRpDTLvuZdbBmB8tGtRH2rmUGSaWwdy6GQbFD3WekHciQEUlYcJkuzpkh4-AKlWMP6_maiPoqaIXO7y3pADgEDw2A_QMISaix2wRHV8cpQkmsq8F3Ns7ZdbrKviso1son4pd5QYyx-IYh8jL0O4JXjGc6WmzoYVnpSsSUA8vrx1o51yplr58xBT1yPkU5scGyvVIopkFVWF-7_owBnjdE_uEKveH8B6SalyDnUPt_g9FM4zC1UU_gAA0dEwVjVHpTVL8lwAp-Z5fo9B7_1coPUDd8tnU3HqjJZxUjBqxZUGPCmr1oQD0SOgaPRZ2q4YI6S20lLBa1066dmRxBWXcmIFgarO-IG6q6hmvpr05hexFZKNgiZuGhMndCyXHR9WVAowwc0m2_TyGzf84f8MfTgIuPLDOK4HzhjY4AX0b-ThvcNNEmHKr8zUo-deViY16-zCK9J8zyAj-T3RFeXbpTojO6DpOCbn-H3Bvk6AN6H8vTRRPU65AnnsARVYf7D6GdGI2rDYYtElLu6zNdQ_20luBG7YCojSio4Rbj7D1TS0vrG48jNbyIn_R0QnPCefJiIubAFxB9oEaBja5OlidOJTW0=w1344-h896-no


i8Pkjle0WEjxh3iWuNzZ1Vx832wTJLd1ZlbVMCr47VjaYjap6zsQ-Ygd6DpXGFizasJBu4ay_eo1VVB-sj7x0YHFeMNzN7uCG8ctWk5YLAPenubeFt1HzGyDTsLCQ3wInj1IqrtcomDCpWcUJrF_qQ_VOrkeFfwd8vxjNEnwpNRWsEhP3kkIzQNhklessvvxzuVSkhRsBG0bMLvwrrqfHnXjdK1OLcZmwYRL9qYML9AtL03h-3X78XLmaZid8anjz1ZlJJn9Eo7nczJJkOMYEo85y8i9sDiafUujrYdOFfjbVYv6e22U6E7XVqDVE35-fw5GNwUu1JxdXLwZwdE76GhG-sv_BgD0-OK9X8h2zVHR4PqsQVAmrFCuEAKmF1DtiNFVvr8QJ5T-BYcGGcUsXj1UBNzazeAK9hBzJOzUh1iHd-mAEakoD-1C-GCTgvnmv7atpQMiTMvmVYNY40IUZkAadT-dKTpv07cPKSVMVHRFFcFlFEpu3B6wFSmZaRzOB000LDnCtjBv1uWKhx-iJTOygv53TEqEKLGAfXwPiNC47VL9axyxINpqZLtKSdkZ-13ZhFyVGbachFU1TJM1Jt4r6p2ddrJboHwK5xqAgwQ=w1344-h896-no


I'm tired of trying to turn 80/20 or 85/15 ground beef into juicy burgers, so I'm back to using 75/25.
The meatier grinds are great for other things, but apparently I'm not capable of making a good juicy burger with it.
These were only quarter pounders.

8B5WKT-vueG4ktnQerwEycZFFfrtZeok98H0ph_J4i1SEBo-rOetd-idHdbbqn4cxBS9bAVZdcOLLAhTWOb6UJNQPq_uHVe36ODS1Se8gdSSntn45COQmnH9CsESd5kj8mFmlJQUth7mkmrM7ZA5kYpzZ986lfGs9QDwf_QuPxIhGSA9aZ3fMKLzeXi-h-Z-ZBDkmouTunOI9ugrw44hEOi-j5bAHT8Tecdfn7mA9q6Vbk3FCte-qbu_jwwxky8UF2AGjHrLY2aYKHLeI_4Qi0X_TovBDNEXzrj2XVqNzJlKImhKzOlM3jSW7Xg7AKaw9yZ8DeGIQkEaLrfj61PdDAYwXAswqEJ9Aoj2zcDxg1TPpaujKIRNyU1kviJRgEcOjsNFCaDnxm1BWw5JcidWoWcsCTExUzzXDX_euQFavAEAfoTIOpcRufGhyTAYAy99sjAICdO5uYO68L9ZprokGZy6PQYxF0v1AWWHf96cOJX5QzEsfaTJzB610G6pOpC1Mm_Q1S9APpsVNgw2C4g49ovpraxzE_bpogHdxafzUgi6Wp7Su8jepyJMDpbdRTNeQJOTETLRIEJUKjhJFFNaTzGrgrJFE9mQ-ZFCGLrQiXQ=w1344-h896-no


ousNEJs_Q_Rkn9OsSBoz80OrwUCzEpUD8gP-yvucDgcM9bFxitDJlTsvJos5t78t_P0sgQgN2yXG9WqK0Q82b17IYeswSAP-MPwPQuKhdN9ga4TBgu6cSNYvASsJZOfwuw8lnNPPapr3SPROd2JqB26c7IIW5tDnZsjxHnyjRpCjeZjbvL0tvee6q168HvHka_TvijRV6Jjkrf4r6wS1GSy__qr_2ncNPgvgcIoDmCvc_HdmQMG0wNU4-T6xzmKjdJObmxHMlDUOnQ92RRjB7caLshfrg61j89bU-rYSgll4lL8VTtsaWIgfgsH8woDEi4OXlkrG8tQRG62-BZO58Sm5uifOfReQOYrHVhuP9XZdyoJwEkqdbfCSKgkeB_tZvhmxLBm7phTz_3Ih4YEkrLcjvHJ7HOgBd9b6PU5krpx7u5_4PEPYNid6WAoR6y08eg181US52WgOdFRNroS2OBPy29II1fnIwgzATkZQZ7XXK2yX4CwvJz_4sWEpKUTlDWWMMIV9v-EJhfY9Cwe0mlwOyozNnIM9kv_DLL8NuDIj4H_wpzHv_4o0zaQQQU4rRqtgMDIdNNaborRh5Igvqgv6sEqbHrtEt0iiMULpBV4=w1344-h896-no


I tried to get the cheese melted by covering, didn't give them enough time though.

4mTNodzsIh2p5Hxc0BchEGfw1fnOcn4msGRUQhz40HgzP1DQ0jkk-Asgl6JrmVutL-N7TGSkIIYDjX7Aqikd0n7zEs8ma21uGUfLw4tq8Qt83fPpcyOa2o1QFo8ojSEF_ikXyl6-EBH41Nd4PM4EV2SfvxDOv54MA1OfVMgnJkZlFKA1IuI67m0OBMjXlEd9TCN0PPOieYykwkL90WnEfHfGGOJT2HNzGnB18EqOUues_BtYiXUs0HKBH9pqeXK59sEAMwbKdqpFMKkfNbfnHf6auG72Sf5FayQLAfyaMKB894h-nzV1nOiH9PaBjEwE6uibErczpDVKWWzvlhaIWtq58aJPNZ7sxOxJoHPV0aYDXfd7VkA4sIojcNK6FJyIUTNM5hwtgyDcUL1esyIcA_NGHSOynEtiJRRm1hTv-UAyeFf6dJ1K5a4y9PHAsLqgUOt1YD7mPRrdG4FIMfeokjxpVIbPbZopv74r4VU-oH2To6sZjGHjup5QcdHBY2PI2vXa98Nx2oBH-z22kO6qgt8hJgdf_Ya8nVxNTPvdPeKw6YPQTij22Ooq6W1tvH7dxs9qdgcS9Iz_1q1Ev8l7_KnpgHQsZ9KAw-LTaeNJphM=w1344-h896-no


A tinge of pink in the center, juicy and very flavorful.

c4hXGWa_vgojd4O_cCGVvbJvpXI-7dpJnuR0zPVMPB84OJKJ96YQA1El6uxwcR5FOx-gB2wJp9gztYjvNDjHqKTXAkbmyFIojNcF90zqMCZnYmVZ1NfDZOQcVgs8IqMvrvThibMQ_CyLe8OWAPXG-CAS6md2CRxb5--pTUohmAVgfCx7HvKVFIdrQ6APQ6COcexZ-5F-ZYulgm4H3v25NIG7wZNvHGMjCywLlks_3R_AI2HoNZ6FqKB-sRZ87QLhdiIaArotqOmq03agQqDWQo5wMhdx2loMwTInfZjrS_pYeySgO_31-y8TgoJ1VYRjtulrm_Ol95Mvf0IIUwyC08B6xaQFbLnV0qxDMm484RCSremG5_z4iYLMENt9rXvzq4QBqr0NK6n3bLUvj1EZsSgTiR4hf4_TJAx-ntbDIjxz51lxyq9ZpU7cxP-jHToGEUpR6XTXV8PoDCmP2_NPppyzU-y3NpfA502MaiqTT8cRhhABNzxAsRhBIj3GsQbfJ7Qg_YCvCakGOZPy7N9MPKKA99KyrlSVeHausobq58z_FpocYdtdar6NTa5L-Ow-dG9XBYC7Shw-HmKLzi5x791s9S-YVvsb2UV0YoPa4yY=w1344-h896-no


How about you, can you get juicy burgers from the lean grinds?
 
NICE!

I like the nice thick cuts of jerky. Not sure what you mean by juicy burger - mine are usually tender but I tend to make them thin & wide. I was looking at burger presses yesterday but didn't buy
 
A burger after my own heart (no pun intended). You shouldn't even have to chew, it'd just slide down. 80/20 is my favorite, but 75/25 would be a big treat! Great looking jerky too Bob. I sliced up 4 lbs of bottom round yesterday, but prefer the very thin slices. Bet that was good!
 
Last edited:
I agree on the dry burgers. I've been using Costco's 85/15 and although tasty it is pretty dry. A butcher at the local Safeway store recommended buying a cross rib roast that was on sale and having it ground. I did and never looked back, juicy and great flavor, enough said.
I think that jerky you made just pushed me over the edge, that looks perfect. Now I will get off my butt and make some.
 
Rich Dahl said:
I agree on the dry burgers. I've been using Costco's 85/15 and although tasty it is pretty dry. A butcher at the local Safeway store recommended buying a cross rib roast that was on sale and having it ground. I did and never looked back, juicy and great flavor, enough said.
I think that jerky you made just pushed me over the edge, that looks perfect. Now I will get off my butt and make some.
Click to expand...

Burger is awesome but that jerky I like big time. Yes Rich does need to make some real soon. Thanks for sharing this with us Bob, and by the way did your helper get a taste???:)
 
That's some great looking jerky. It would last maybe 2 days around here. 80/20 burgers seem good to me, but will give the 75/25 a try soon. My wife loves burgers.
 
You must log in or register to reply here.

 

Back
Top