Grind pork trimmings through 1/2-inch plate. Chill back fat, and dice into 1/4-inch cubes. Pass livers through 1/8-inch plate.Mix all ingredients togither in mixer. Stuff into size 26 cellulose or equivalent-size animal casings. Link at 4-inch intervals. Heat in smokehouse at 137º for 48 hours with no smoke added. Hold at 60 to 65º for 24 to 48 hours before packaging.These products shrink 30 to 35 percent during processing and storage.These are essentially raw pork products and, unless make with certified or frozen pork, must be heated to 137º in a smokehouse.