Ingredients (yields ~1½ lbs finished jerky) - 2 lbs lean beef (top round, eye of round, or flank steak — trimmed of fat) - ½ cup soy sauce - 3 tbsp brown sugar - 2 tbsp mirin (or rice vinegar + 1 tsp honey) - 2 tbsp sesame oil - 2 tbsp Worcestershire sauce - 1 tbsp gochujang (Korean chili paste) (for mild heat and deep flavor) - 2 tsp gochugaru (Korean red chili flakes) (adjust for heat level) - 1½ tsp garlic powder (or 3 cloves fresh garlic, minced) - 1 tsp grated ginger - 1 tsp black pepper - 1 tsp onion powder - 1 tsp liquid smoke (optional, for smoky grill depth) - 1 tbsp toasted sesame seeds (optional garnish after drying) - 1 green onion, finely chopped (optional, for marinade or garnish)

Ingredients (yields ~1½ lbs finished jerky) - 2 lbs lean beef (top round, flank, or sirloin tip — trimmed of fat) - ½ cup soy sauce - ¼ cup mango puree (fresh or from frozen mango blended smooth) - 2 tbsp honey (or brown sugar for a deeper sweetness) - 2 tbsp lime juice (fresh-squeezed) - 1 tbsp apple cider vinegar (balances the sweetness) - 1–2 habanero peppers, finely minced (use gloves — or 1 for mild heat) - 2 cloves garlic, minced - 1 tsp ginger, grated - 1 tsp black pepper - ½ tsp smoked paprika - ½ tsp onion powder - ½ tsp liquid smoke (optional, for smoky depth)

Ingredients (yields ~1½ lbs finished jerky) - 2 lbs lean beef (top round, brisket flat, or flank — trimmed of fat) - ¼ cup soy sauce - ¼ cup barbecue sauce (choose a smoky or hickory style) - 2 tbsp Worcestershire sauce - 2 tbsp brown sugar - 1 tbsp apple cider vinegar (adds that tangy BBQ balance) - 1 tsp liquid smoke (optional, enhances grill flavor) - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp smoked paprika - ½ tsp black pepper - ½ tsp chili powder (optional, for a slight kick)

Ingredients (yields ~1½ lbs finished jerky) - 2 lbs lean beef (top round, eye of round, or flank — all fat trimmed) - ¼ cup soy sauce - 2 tbsp Worcestershire sauce - 1 tbsp brown sugar (optional for light balance) - 1 tsp liquid smoke (optional for smoky depth) - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp kosher salt - 2 tsp coarse black pepper (fresh cracked, not fine — key to flavor) - ½ tsp red pepper flakes (optional, for a hint of heat) - ½ tsp smoked paprika (optional, adds color and subtle warmth)

Ingredients (yields ~1½ lbs finished jerky) - 2 lbs lean beef (top round, flank steak, or sirloin tip — trimmed of all visible fat) - ½ cup soy sauce - ¼ cup brown sugar - 3 tbsp mirin (or 2 tbsp rice vinegar + 1 tbsp honey) - 2 tbsp Worcestershire sauce - 2 tbsp teriyaki sauce (optional boost for glossy finish) - 1 tbsp sesame oil (adds depth and aroma) - 2 cloves garlic, minced - 1½ tsp fresh ginger, grated (or ½ tsp ground ginger) - 1 tsp black pepper - 1 tsp liquid smoke (optional, for grill-style flavor) - ½ tsp red pepper flakes (optional, for a slight kick)