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Begin by cutting the pork shoulder into strips suitable for the grinder.
Season the pork strips with coarse salt, ground white pepper, garlic powder, mustard powder, onion powder, paprika, and pink curing salt.
Grind the seasoned meat twice to achieve a smooth consistency.
To maintain a cold and firm mixture, run ice through the grinder after the meat.
Soak the natural casings in water for 30 minutes prior to stuffing.
Carefully stuff the meat mixture into the soaked natural casings, making sure to eliminate any air pockets.
Refrigerate the stuffed hot dogs for two days.
Smoke the hot dogs at 175 degrees Fahrenheit for approximately one hour and 15 minutes.