Smoked Sids Cheese Fatty

250 g of bacon
500 g ground beef
500 g ground pork sausage
2 tsp SIDS CRAZY SALT
250 g Provolone or Mozzarella cheese, sliced thin
250 g cream cheese, whipped, room temp
1 orange capsicum, diced
1 onion, diced
2 Jalapeno, diced
Several strands of butcher string
1 tbsp rice bran

Place the capsicum, onion and jalapeno in a large skillet with oil and simmer over medium heat until the onion becomes translucent and the capsicum wilts. Set aside.
On a foil-lined baking sheet create a loose bacon weave with the bacon.
In a large mixing bowl combine the ground beef, sausage and SIDS CRAZY SALT.
Place the meat mixture on top of the bacon weave, and flatten out until the majority of the weave is covered.
Add the jalapeno, capsicum and onion on top of the meat then evenly spread.
With slices of cheese, evenly space them until the entire "flat" of meat and toppings are covered. It's okay if they overlap.
Using the foil as a helper, tightly roll the bacon/meat/cheese/filling onto itself until you have a tight loaf.
Lay out several strands of butcher string perpendicular to the roll, and then roll the fatty back onto the string until you can pull each strand through, and then wrap and tie it off.
Place in your smoker and smoke for one hour at 107°C.
After one hour, increase your temperature to 163°C and cook for 1¼ hours.
Remove from smoker, clip off the strands of butcher string, slice and eat.