Isotope dog

Cut four rib eyes into one inch cubes, take four strips of bacon, and freeze both along with the meat grinder for about 15 to 20 minutes.

Grind all the meat on the largest plate; keeping everything cold prevents smearing.

Whisk the kosher salt, garlic powder, onion powder, white pepper, paprika and pink curing salt together, add to the meat and toss to combine.

Grind again through the finest plate.

Emulsify the meat into a farce in a food processor with 250 millilitres of ice water, working in two batches.

Cover with plastic wrap pressed onto the surface and cure in the fridge overnight.

Soak the sheep casing 15 to 20 minutes, thread it onto the sausage stuffer, tie a knot and poke a hole so air escapes, then stuff.

Twist into individual links, alternating direction each link so they do not unravel, and poke them with holes to prevent blowouts.

Smoke at 175 degrees Fahrenheit over mesquite wood pellets for one hour, or until they register 150 degrees Fahrenheit at the thickest point.

For the relish, process two large garlic cloves, then add about eight de-seeded jalapenos and process to a relish-like consistency.

Whisk equal parts vinegar and water, about half a cup each, with a tablespoon of kosher salt and a quarter cup of sugar, bring to a boil and pour over the jalapeno garlic mixture.

Cool completely, about one hour, then drain off excess liquid and refrigerate.

For the salsa, slice the mangoes like an avocado, scrape off the fruit and chop to a salsa consistency.

Add the finely chopped red onion, the juice of one small lime, chopped cilantro, a generous sprinkle of kosher salt and a few twists of black pepper, and mix; refrigerate until needed.

Sear the onions on the smoker cranked up to 500 degrees Fahrenheit for a few minutes until charred, then chop into hot dog sized pieces.

Stuff a freshly charred hot dog into a bun and arrange the jalapeno relish, mango salsa and grilled onions next to each other rather than mixed.