Spray oil to the mould.
Lined the mould with Streaky Bacon, used knife and a bit of pressure along the bacon, to stretch bacon.
I used Pork Mince. Added S&P, Garlic Purée as I did not want to bite into garlic pieces, and Dried Oregano. Mixed together.
Lined the mould with Mince mixture, about 1/2 thick.
First layed in Roasted Peppers, then Sun Dried Tomatoes, then Mozzerella Cheese. Once this was all in, covered with a layer of the Mince.
Folded the over hanging Bacon over and applied pressure.
Allowed to sit in fridge overnight to firm up.
Sorry no pictures of build as it was pretty messey and did not want to get camera covered.
Removed from fridge, set smoker up for indirect 105'C (225'F) with Apple Wood.
Used Jeffs rub.
Turned out onto grill and completed covering in rub.
(Ribs in the back ground)
2 1/2 Hours until IT 74'C (165'F)
I will leave you a slice here!