In a large sauce pan poach chicken livers in water until completely cooked.
Reserving some of the water and allow to cool.
Once cooled place livers, bacon and cream cheese in a food processor or blender.
Blend until smooth, using reserved water to thin when necessary.
Cover the bottoms of the BestBullySticks beef trachea* with plastic wrap and spoon in the liver paté.
Freeze over night and serve.