Slow,
You could always try making your own... Get your hands on a chunk of really lean beef like london broil (or a chunk of deer or elk if you have any) slice it up, either as thin as you can with the grain, or ~1/8" thick across the grain -- in my experience, going with the grain makes for a 'chewier' jerky, going cross grain makes for easier eating, but it can fall apart if it's too dried out. Try making a half a dozen different concotions with salt, pepper, cumin, chili powder, cayenne pepper, soy sauce, red wine, fresh garlic... use your imagination.
Put your concoctions in gallon ziplock baggies and write the recipie on the bag. Put a half pound of thinly sliced meat in each flavor, marinate overnight in the fridge and run them through the dehydrator. If you don't have a dehydrator, you could do what my friend down in Sacramento does - he strings it up on fishline and criss crosses the garage with it. Whenever he gets a deer his entire garage becomes a cobweb of drying venison. BTW, my friend only uses table salt & lots of cracked black pepper, but that's because that's how his dad did it for years.
When your jerky is dried, start sampling. When you find one you like, you're set. The varieties you don't like can always be chopped up and used in a stew, you should be able to season out whatever you didn't like along with the carrots, celery, onions and potatoes.