Reading through this thread with interest. A point about buffalo choppers, having used one in the past: They are expensive, as someone mentioned. They are big & heavy, and they are a real PITA to clean.
I can understand someone wanting to try to duplicate that smooth texture of their favorite commercial hot dog, but I suggest you take a stroll through the hot dog section of your favorite grocery store. I think just about every major brand of hot dogs now has a "premium" or similar moniker on their top shelf variety of wieners, whether it's Angus Beef or not, and those hot dogs are not finely emulsified. Some look suspiciously like sausages!
I'm going to be making 10 lbs. of Wieners using Rytek Kutas' recipe in a couple of weeks (as soon as I get the two tubs of sirloin bacon & brine out of the bottom of my fridge) and I'm not going to try to emulsify the meat too much. I'll firm up the meat in the freezer, then run it through a 1/4" plate. After firming it up again, I'll run it through a 1/8" plate, then mix.