Slice dill pickles lengthwise in to strips. Set aside
Heat canola oil in shallow skillet over medium high heat. Place flour in one dish, eggs and mustard in another and the cornmeal and salt and pepper in a third. Dip each pickle slice in flour, then in egg and then cornmeal. Place in the hot oil. Repeat process with remaining pickle slices. Saute until golden brown on one side 3-5 minutes and then turn the slices over and cook other side untl golden. Remove from pan and place on paper towels to drain.
Meanwhile, heat saucepan with water. Place hot dogs in boiling water, remove from heat and let stand for 5 minutes. Remove hot dogs from water and let cool slghtly. Wrap each hot dogs with a strip of bacon, securing with a toothpick if desired.
After the pickles are finished, pour off the excess oil. Heat over medium heat and saute bacon wrapped dogs until the bacon is crispy, 5-7 minutes, turning occasionally
To serve, spread mustard on bun, top with bacon wrapped dog. Tuck in slices if fried pickles and add more mustard if desired