Are you looking to have a very course ground stick? If you get it in the casing you may wish you would have made the meat finer. I always at least for the cheese run it through a cube steak machine that your local butcher shop may have on hand. This really helps to keep the cheese small enough to travel into the casing with the meat.
Are you using a stuffer? or just tring to run it staight through the grinder/mixer into the casing. Pressure stuffers are the easiest to use with a simple leg/or foot peddal to control the speed.
I guess if someone is offering to help you out take it if they have a nice stuffer. or run to the local meat market and ask them to throw it in there for you.
just a thought
-Jack