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Italian Summer Donut


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Italian Summer Donut

ingridients

750g Pork Mince
24 Rashers Streaky Bacon (Approx)
Large Jar of Red Peppers
1 Large Jar Sun Dried Tomatoes  
3 Mozzarella Balls
Salt & Pepper
2 tsp Dried Oregano 
2 tsp Garlic Purée 
Spray Oil

Bundt Ring Mould

Directions

Set smoker up to 120'C (250'F) indirect cooking, I used a mix Apple Wood for the smoke.
To the Pork Mince, Add S&P, Garlic Purée (as I did not want to bite into garlic pieces), and Dried Oregano. Mixed together.
Spray the Bundt Ring mound with oil.
Use a knife blade flat on the bacon, use a bit of pressure and push away, this will make the Bacon thinner. Then line the mould over lapping the Bacon.
Line 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.
Turned the Donut out of the tin and apply your favorite rub.
Smoked for 2 1/2 hours until IT reaches 76'C.

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Spray the mould with Oil

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line the mould with the Bacon

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Line the Bacon with  1cm of mince, then a layer of

Pepper, Sun Dried Tomatoes then Mozzarella in

the middle, top with mince. Fold the bacon over to

seal.

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Cover in your favorite rub

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Smoke for 2 1/2 hours until IT is 76'C

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