Partially freeze the meat: Place the alligator meat in the freezer for 45–60 minutes. This firms it up and makes clean, even slicing easier.

Slice into strips: Using a sharp knife, slice the meat into 1/4-inch thick strips. For chewier jerky, slice with the grain; for more tender jerky, slice against the grain. Keep thickness consistent so it dries evenly.

Mix the marinade: In a bowl, combine soy sauce, Worcestershire, brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, red pepper flakes, vinegar, and optional liquid smoke or hot sauce. Stir until the sugar dissolves.

Marinate: Add the sliced alligator to a zipper bag or shallow dish. Pour in the marinade, press out air, and coat well. Refrigerate at least 6 hours, ideally overnight (12–18 hours) for deeper flavor.

Pat dry: Remove the strips from the marinade and lay them on paper towels. Pat thoroughly dry. This step helps the jerky dry quicker and prevents steaming in the air fryer.

Preheat and prep the basket: Preheat the air fryer to 160–170°F (71–77°C) if your model allows; otherwise use the lowest setting (often 175–180°F/79–82°C). Lightly oil or line the basket with a perforated parchment sheet to minimize sticking and allow airflow.

Arrange the strips: Lay the strips in a single layer without overlap. Leave a little space between pieces so air can circulate.

Dehydrate: Air fry for 2.5 to 4 hours, flipping every 45–60 minutes. Time varies by thickness and air fryer model. You’re looking for dry, slightly flexible strips that don’t snap immediately when bent.

Test for doneness: Bend a piece; it should crack along the surface but not break cleanly. The interior should look uniformly dry with no visible moisture. If it feels soft or wet, keep going in 20–30 minute intervals.

Cool and condition: Let jerky cool fully on a wire rack. Then place it in a loosely covered container or paper bag for 24 hours, shaking once or twice. This “conditioning” step evens out moisture and reduces the risk of mold.