To make your own hot dogs, cut 3 pounds of 80 percent lean pork butt and 2 pounds of 80 percent lean beef chuck into 1- to 2-inch cubes. Grind the meat in a grinder twice using the finest setting. In a mixing bowl, combine 3 tablespoons of paprika, 2 teaspoons of garlic powder, and 1 tablespoon each of ground dried mustard and kosher salt.
Add in 2 teaspoons each of finely ground black pepper and coriander and 1 teaspoon each of ground mace and cardamom. Mix in a No. 1 curing powder, such as Prague Powder or Instacure. Place the cure and spices into a food processor, and process them for about a minute to evenly distribute the ingredients throughout the mixture. Thoroughly mix the meat with the spices, 2 teaspoons of liquid smoke and 3 tablespoons of corn syrup. Allow the ingredients to set in the refrigerator for approximately 30 minutes.
Process the meat mixture in a food processor a bit at a time. Add up to 2 cups ice water if necessary to get the consistency you desire. Stuff the meat into sausage casings, and air-dry the hot dogs for a minimum of 30 minutes. To cook the hot dogs, heat them in water at 200 degrees Fahrenheit until the internal temperature measures 152 to 155 degrees Fahrenheit.