Thank you for your inputs. I will try the crushed ice this time, and try adding a binder next time if there is still a need. I will finish preparing my next batch tomorrow and update the thread.
The recipe as it stands today (with the crushed ice correction):
2 lbs ground beef 80% (or beef that you can get on sale and grind yourself)
1/2 lb beef or pork fat
1 tbs kosher salt
1 tsp pink salt
1 cup ice water
1 tbs dry mustard
2 teaspoons Hungarian paprika
1 tsp ground coriander
¼ tsp ground white pepper
1 tbs minced garlic
2 tbs light corn syrup
1 cup crushed ice
Grind the beef and fat together using fine plate. Mix in the salt, pink salt, and the water. Place in a closed container and refrigerate for 1-2 days.
After removing from the refrigerator mix in the mustard, paprika, coriander, white pepper, garlic, and corn syrup. Stiffen in the freezer for about 20-30 minutes, then grind with fine plate. Sautee a small portion to taste the spice mixture. Correct if needed.
Stiffen again for 20-30 minutes, then emulsify the mixture along with the crushed ice, adding the crushed ice in small quantities at a time. If your food processor cannot handle the full quantity of meat at once, emulsify in multiple batches.
When finished emulsifying, stuff the casings. Twist into links. Smoke the sausages (preferably while hanging) at 180-200F using a light smoke (I use hickory wood), until an internal temparature of 150F is reached (around 1-2 hours). Do not over cook as the fat will render.
Plunge the smoked hot dogs into an ice bath to stop the cooking process.