ISOTOPE DOGS INSPIRED BY THE SIMPSONS

For the Isotope Dogs

Place the meat grinding equipment and food processor blade in the freezer for at least 1 hour before using.

Place the steak and bacon on a sheet tray. Freeze the meat for 15-20 minutes or until firm.

Meanwhile, combine the salt, curing salt, and remaining spices in a small bowl. Whisk to combine the mixture.

Grind the frozen meat through the largest setting/plate of the meat grinder. Make sure that for every 4 pieces of chuck, add 1-2 pieces of bacon.

Transfer the ground meat to a bowl and add the spice mixture to the ground meat and fold to incorporate.

Grind the meat mixture, through the smallest setting/plate.

If the mixture is too sticky to work with, refrigerate for 15-20 minutes.

Add about half of the meat mixture to the bowl of a food processor, along with about half of the ice water and pulse until the farce is sticky and homogeneous. Repeat with the remaining ground meat and water.

Cover the meat and refrigerate for 24 hours.

Soak the sausage casing in warm water for 30 minutes.

Thread the sausage casing onto the meat extruder attachment. Fill the casings with the cured farce.

Twist the filled sausages into hot dog lengths and poke small holes in the casing to prevent any unwanted blowouts.

Transfer the hot dog links to a sheet tray and refrigerate them uncovered for 2 hours.

Preheat the smoker to 175 °F and fill with your desired wood chips/pellets (we used mesquite wood pellets).

Smoke the hot dogs for 45 minutes - 1 hour or until the internal temperature reaches 150 °F.

Either grill or pan-sear the hot dogs for 4-5 minutes when ready to serve.

Serve the Isotope Dogs inside of a hot dog bun and top with jalapeno relish, grilled onions, and mango salsa.

For the Jalapeno Relish

Add the garlic cloves to the bowl of a food processor. Pulse until the garlic is minced.

Add the jalapenos and pulse until the mixture is finely chopped.

Transfer the jalapeno mixture to a heat safe bowl.

Combine the vinegar, water, sugar, and salt in a medium pot. Bring the mixture to a simmer.

Pour the vinegar solution over the jalapenos. Allow the mixture to cool to room temperature

Cover and refrigerate the relish until ready to serve or up to 2 weeks.

For the Mesquite Grilled Onions

Preheat the smoker to 500°F and fill with mesquite pellets or heat a charcoal grill with mesquite wood chips.

Thoroughly coat the onions in the oil.

Add the onions to the preheated smoker/grill and cook for 4-5 minute or until charred. The onion should take on a bit of color by the time they’re done cooking.

Dice the cooked onions and reserve until ready to serve.

For the Mango Salsa

Combine the ingredients in a medium bowl and fold to combine thoroughly.

Reserve until ready to serve.