The best I have found is the Cabela's summer sausage seasoning. It works terrific with bear. I use some bacon ends and pieces mixed in before grinding. I smoke it until it is 180 degrees through, about five hours. It is amazingly good.
Everyone has different ideas about trophy pictures. Looks around and you will see "long armers," "set behinders," "big cheesers," and "blood covered brutes." I have a few tips to keep your trophy pictures from being laughers or worse yet just plain gross.
#1 Clean it up. Try to avoid bullet holes, gut pile, mass amounts of blood, and the tongue sticking out. You don't want your big buck to look like a angry 1st grader with his tongue out or a MMA fighter during the 3 round.
#2 Long arming...