How can I get more flavor

I always use a tad more than the directions call for and I let it cure for 3 days usually. (72 hours) Helps alot. You can also add spices to it, just make sure you use what the directions say for the meat weight, then add.

If i want a little sweeter flavor, can I add some brown sugar?
I did that with the last batch and I ended up with quite a bit of juice at the bottom of my ziploc, and I think that washed away a bit of the seasonings.
I'm not sure if the brown sugar drew some juices out of the meat, or since the meat was partially frozen when i cut it, maybe there was too much moisture in the meat to begin with.
Either way I'm having fun experimenting, every bit is different but just as good, I cant wait for the next batch!

I always wet brine my jerky. 24-48 hours and do not rinse. Basically water, soy sauce, onion, garlic, black pepper, brown sugar, tenderquick....add anything else you might like. Just drain in a colander and lay flat on mesh racks. Sometimes I load it up with ground up habanero or jalapeno peppers before putting on racks. Takes a little longer to dry with wet brine, but I am happy with it.

Brad, try stacking the strips of jerky in one of those disposable gladware or similar containers, not too big. Turn the container over every 12 hours or more often while in the fridge. Works well for me.

You can add any kind of sugar you want. I like dark brown sugar. More molasses.

Don, your jerky method sounds great !

Keep in mind, ANY marinade will only penetrate only so much. If you're wanting sweet, go with a mild rub on the jerky. Just like some will put whole black pepper, go with some ground up turbinado and spices