Don't worry Pete, I just started seeing the advertisements for this brand recently also.
It is rare that I buy jerky. I prefer to make it myself. So far I've made it with deer, moose, bison and goose. All I ever use for seasoning is pepper, non-iodized salt, garlic salt and Johnny's seasoning salt.
When I use burger for my jerky I mix a bunch of ingredients and mix it in with the burger and let it set overnight in the frig. Before I got a jerky shooter I would flatten it out between 2 pieces of waxed paper, score it for breaking after drying and place it in the oven at about 180* for 4-5 hours keeping the oven door open a crack for more air flow.