Chez Pascal’s Hot Franks
In a large, nonreactive container, combine sodium nitrite, dextrose, paprika, kosher salt, white pepper, mace, coriander, ginger, onion powder, and milk solids. Toss pork in spices and cure for a minimum of 12 hours, but no more than 24. Through a meat grinder fitted with a large die, grind meat. Refrigerate meat until chilled; pass through grinder fitted with a fine die. Add meat to a stand mixer fitted with a paddle and slowly emulsify meat with the ice water. With a lubricated stuffer, stuff sheep casings with meat mixture and form into 3-ounce links. Refrigerate links overnight. The next day, prepare cold smoker and smoke franks to achieve desired flavor. In a large pot of boiling water, blanch franks until cooked through.