I’m looking to make chubs of ground meat (like you’d buy the 3/5/10 lb chubs of ground beef or turkey at the grocery store). I’ve made sausage before but I’m not sure if the same concept would apply. Would I load the poly tubing onto a stuffing tube the same way I’d load sausage casing? How do I know how much to load on? Since I’ll be stapling the ends of the chub (as opposed to tying/twisting like with sausage) how do I start the beginning end?

I’m intending to do exactly what you said: grind into the poly tubing, freeze, then slice. The tubing seems to come out rounder, and I figured it would be easier to slice into uniform portions that way. But seeing how round the bags came out in the video, maybe I’m wrong…? The bags certainly would be easier!