Originally Posted by jmoney7269
Fillet knife and turkey baster to Waller it out
I'd love to try that with a pork loin and try to stuff in slivers of pork liver. There's an idea for something different using your method of stuffing. I'm not sure that liver would be firm enough, you'd probably have to freeze it partially but not all the way since liver doesn't take well to freezing from what I hear. Maybe butterflying would be the better option and rolling it shut, but the stuffing way you did is just too damn unique.
Pork liver is the bomb. Just think of boudain or liverwurst and how good that stuff is!
Cool idea if you had a huge chicken breast to try that with chicken livers too.