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Home Cooking

Help with beef tenderloin leftovers

mrjones15 | Jan 5, 201707:50 PM     8

A couple months ago I took my first attempt at slaying a whole beef tenderloin. I ended up cutting the filet mignon out of it but I still had left overs and I would absolutely love to make some steak burgers! I'm not exactly sure how much beef to fat ratio I have (vac sealed) right now but I know there's probably not enough fat to make at least 85/15 (which is what I usually buy for) hamburger meat. Can I grind it with bacon since it's so fatty or is that bad idea? Where I live they process pigs and I got the hookup on bacon for a dollar a pound it's awesome! But it's the cheaper bacon so it's really fatty like 65% fat to 35% meat (just guesstimating that). Thanks!

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