Mix beef mince by hand in large bowl, with minced garlic from jar, cracked Kampot pepper, and SweetnSmokey Cajun Rub. A blend of 50/50 Pork/Beef works well as 100% beef mince is a bit dry.
Cut long 24” wide Oren Pink Butcher Paper sheet and spray with oil to prevent sticking.
Use large wet aluminium roller and roll mince flat.
Cover mince with thin sliced Capsicum, sliced Smoked Jalapeno, diced Woolies frozen onions, partially cooked bacon pieces, sliced olives, and shredded cheese etc.
Slowly lift the Paper from one end, and roll the beef into a tight Beef Fatty Roll.
Use wet hands to rub and seal the beef join.
Roll the Fatty off the Paper onto a non stick Frogmat smoking sheet. Shake Bourbon BBQ Rub on top for extra flavour.
Lift and carry the Fatty in the Frogmat sheet onto the Smoker Grill and smoke the Fatty on the Frogmat till internal meat temp reaches 71C, check with an Instant Read Thermometer. The Smoking Barrel Tube with 100% Lumber Jack Hickory Pellets added extra smoke flavour to the Pellet Smoker.
