Put all parts of the meat grinder that you can into the freezer.
Put the meat and fatback in the freezer for 30 - 40 minutes or until parfrozen.
Rinse the casing thoroughly and then soak in a bowl of warm water untill needed.
Place the chopped garlic, mustard powder, chilli powder, coriander, paprika, oregano and black pepper into a mortar and pestle and pound into a paste.
Mix the chilled meat and fatback together in a large bowl.
With the large die plate on the grinder, run the meat through twice.
Put the mixture back in the freezer while switching to the small die plate.
Remove the meat from the freezer and grind through the small plate twice.
Add the spice paste, sugar, sea salt, curing salt and milk powder to the meat mixture and mix until fully incorporated and even in color.
Fill the meat stuffer hopper with the mixture and stuff into the casing. Make links of desired length, 8” - 12” recommended.
Put the links on a baking sheet or sheet tray and place in the refrigerator to dry, 2 hours to overnight.
Preheat the smoker as low as it will go, 70°F - 80°F and add hickory and apple chunks.
Smoke the hotdogs for one hour, adding more smoking wood as necessary.
Increase smoker temperature to 150°F and continue smoking the hotdogs until the internal temperature reads 150°F, one to two more hours.
Serve warm in a quality bun, top as desired.