This was inspired by a boars head roll but spiced up meateater style. I started with some fresh mozz roll cheese and made a evoo and powdered wasabi rub and gave a good coating on the cheese. I added some hard salami and some pickled garlic slices and put into a baggie and then vacuumed packed it for two weeks. I'll smoke it after that and re-vacuum pack it for another two weeks, should be pretty cold in a few weeks here. The mad smoker is at it again.