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**older 37** · 11-01-2020, 07:52 PM

I am planning on smoking a meat loaf made up of 1/3 Wild Hog, 1/3 Venison and 1/3 Ground Turkey. in your opinion, what spices would you use ?

**Capt. Marcus Canales** · 11-01-2020, 08:37 PM

I'm a little bias, but I use nothing but Chupacabra seasonings. Its awesome stuff!

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**older 37** · 11-01-2020, 09:11 PM

Yea Marcus, that's my go to also but checking to see other ideas.

**Davidsel47** · 11-01-2020, 11:30 PM

Quote:

Originally Posted by Capt. Marcus Canales

I'm a little bias, but I use nothing but Chupacabra seasonings. Its awesome stuff!

Sent from my SM-G988U using Tapatalk

I tried their brisket rub a few weeks ago and it was the best brisket I ever made.

**T-Muney** · 11-02-2020, 01:57 AM

Grub rub and killens s&p

**hookemandcookem** · 11-03-2020, 09:54 AM

best advise i have is go to https://www.smokingmeatforums.com/ they are all very helpful folks and even have a wild game forum.

**Jerry713** · 11-03-2020, 10:07 AM

For this I'd go with Fiesta Garlic Pepper. Need the garlic for the wild meats. If you want spice I would add in fresh grilled jalapenos (diced).

**UnclePoPo** · 11-05-2020, 10:00 AM

I usually make my own spice mix. Buddy of mine used some Killien's Salt and Pepper on a pork tenderloin and it was really good. Bought some and have been using it for a month or so now and really like it on everything including vegetables. Haven't used it on chicken as of yet.

Using those three meats are you going to have enough / any moisture?

**KayBurton** · 11-13-2020, 01:00 PM

Quote:

Originally Posted by UnclePoPo

I usually make my own spice mix. Buddy of mine used some Killien's Salt and Pepper on a pork tenderloin and it was really good. Bought some and have been using it for a month or so now and really like it on everything including vegetables. Haven't used it on chicken as of yet.

Using those three meats are you going to have enough / any moisture?

And this is reasonable, because you choose the balance of tastes for yourself. And you choose the spices that you like. I once took a seasoning for meat, did not see that it contains cinnamon. This meat SO smelled like cinnamon, just tin!

**Capt_Gilligan** · 11-25-2020, 09:39 PM

I’d use Kosmo’s Cow Cover Hot for that and a little SPG.
I’m not a paid or sponsored user, just like the stuff. I do doctor it up at times and mix certain seasonings too. I like Chupacabra Brisket rub as well.

11-01-2020, 07:52 PM	#1
older 37 Registered Users-pm+ Join Date: Jun 17 2016 Location: Houston ( Spring Branch) Age: 83 Posts: 4,208 Rep Power: 21480728	Need advise from the Gurus I am planning on smoking a meat loaf made up of 1/3 Wild Hog, 1/3 Venison and 1/3 Ground Turkey. in your opinion, what spices would you use ?

11-01-2020, 08:37 PM	#2
Capt. Marcus Canales Join Date: Aug 25 2005 Location: Cotulla TX and Baffin Bay TX Age: 44 Posts: 7,633 Rep Power: 21488101	I'm a little bias, but I use nothing but Chupacabra seasonings. Its awesome stuff! Sent from my SM-G988U using Tapatalk __________________ aka "osoobsessed"

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11-01-2020, 09:11 PM	#3
older 37 Registered Users-pm+ Join Date: Jun 17 2016 Location: Houston ( Spring Branch) Age: 83 Posts: 4,208 Rep Power: 21480728	Yea Marcus, that's my go to also but checking to see other ideas.

11-02-2020, 01:57 AM	#5
T-Muney Registered Users-pm+ Join Date: Aug 12 2005 Location: Friendswood Age: 46 Posts: 559 Rep Power: 3204805	Grub rub and killens s&p

11-03-2020, 09:54 AM	#6
hookemandcookem Registered Users-pm+ Join Date: Jul 13 2010 Location: Seabrook Age: 27 Posts: 115 Rep Power: 207795	best advise i have is go to https://www.smokingmeatforums.com/ they are all very helpful folks and even have a wild game forum.

11-03-2020, 10:07 AM	#7
Jerry713 Registered Users-pm+ Join Date: Nov 06 2019 Location: Elgin, Texas Age: 50 Posts: 328 Rep Power: 663581	For this I'd go with Fiesta Garlic Pepper. Need the garlic for the wild meats. If you want spice I would add in fresh grilled jalapenos (diced).

11-05-2020, 10:00 AM	#8
UnclePoPo Registered Users-pm+ Join Date: Jun 03 2013 Location: Cypress, TX Age: 51 Posts: 595 Rep Power: 8783054	I usually make my own spice mix. Buddy of mine used some Killien's Salt and Pepper on a pork tenderloin and it was really good. Bought some and have been using it for a month or so now and really like it on everything including vegetables. Haven't used it on chicken as of yet. Using those three meats are you going to have enough / any moisture?

11-25-2020, 09:39 PM	#10
Capt_Gilligan Trust me, I'm a professional. Join Date: Jun 08 2016 Posts: 565 Rep Power: 3725962	I’d use Kosmo’s Cow Cover Hot for that and a little SPG. I’m not a paid or sponsored user, just like the stuff. I do doctor it up at times and mix certain seasonings too. I like Chupacabra Brisket rub as well.

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