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.