i usually just use LEM cure as the curing agent. i season my own with dried ground chilis of various types kosher salt and pepper. you can add whatever flavorings you choose.
ive tried a lot of the flavoring kits and never really liked any of em. they werent bad so i dont think you can really go wrong by prepackaged ones. ended up just seasoning with whatever dry seasonings appeal to me.
if its your first go be sure to strictly follow the curing agent directions. if you dont it can be dangerous. more is not better with curing agents.
"Gun control: The theory that a woman found dead in an alley, raped and strangled with her panty hose, is somehow morally superior to a woman explaining to police how her attacker got that fatal bullet wound." L. Neil Smith
The problem with being stupid is you cannot simply decide to stop doing dumb things...
I've had great success with Hi Mountain jerky making stuff but my favorite recipe is: Cut in to 1/4 thick strips and put in large zip lock bag, cover with soy sauce, 1 cup or so of brown sugar and crushed red peppers to desired temperature. Mix everything together in the bag by shaking and kneading and refrigerate for 2-3 days mixing occasionally. You can use a cap of liquid smoke but I don't as I prefer the jerky sweet and hot.
I leave it in the dehydrator for about 20 hours rotating the racks if and when I remember. The jerky will continue to dry more after you remove it from the dehydrator. Yum, yum. Joe