Well, I do my own. But I think 8mm/06 pretty much covered everything I was going to say. Sounds like we do it pretty much the same, except I don' t add any suet to my ground meat. I used to, but got tired of messing with it. I like it just fine without.
Also, make sure that you have plenty of freezer paper and masking tape. I always double-wrap each package. Cuts down on chance of freezer burn and also blood leaking out when you thaw it.