I typically butcher my own, but I have a processor lined-up, just in case I don't have time, it's hot, etc. Butchering is not a hard skill to learn. Read a book, watch some Youtube videos on the subject, and take a stab at it. Trial and error is a fine approach. Worst case, you do a less-that-ideal job on some of the loins and you have more grind/sausage/jerky and less steaks/roasts.

I do my jerky in a dehydrator, both ground and strips. If you want to cut strips by hand, stick the meat in a freezer for half an hour to firm it up, then cut it carefully with a good knife. If its too thick, press it with the palm of your hand on a cutting board.

As for spices, in addition to what's been mentioned, I've used: teriyaki sauce, whiskey, cayenne pepper, garlic powder, pepper, onion powder, sesame oil (gives a smoky taste), wine vinegar (a little), chili powder, cumin, bbq sauce, Heinz 57, and oregano (didn't like it myself, but my wife did). Next time, I'm going to add Zataran's Blackening Seasoning. I don't use a recipe, just whatever strikes me as I'm putting it together.