Pat the bacon dry. Remove strips from the package and blot both sides with paper towels. This helps the seasoning stick and encourages better drying.

Mix the marinade. In a bowl, whisk 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, 1–2 tablespoons brown sugar or maple syrup, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4–1/2 teaspoon black pepper. Add a pinch of cayenne or a few drops of liquid smoke if you like.

Coat the bacon. Add bacon strips to the bowl and gently toss until evenly coated. Let sit 10–15 minutes. For deeper flavor, chill and marinate up to 2 hours.

Prep the air fryer. Preheat to 300°F (150°C) for 3–5 minutes. Line the basket with a perforated parchment sheet or lightly spray the basket to reduce sticking.

Arrange the strips. Lay bacon in a single layer with a little space between pieces. Don’t overlap. Work in batches if needed.

Cook low and slow (first phase). Air fry at 300°F for 10–12 minutes. You’re starting the rendering and setting the glaze.

Flip and reduce heat. Turn each strip carefully. Drop the temperature to 275°F (135°C). Continue cooking 15–25 minutes, flipping every 5–7 minutes, until edges are darkened and the strips look dry but still pliable.

Check doneness. Bacon jerky should be slightly firm and chewy, not brittle. It will firm up more as it cools. If it’s still very soft and glossy with fat, keep going in 3–4 minute bursts.

Drain and cool. Transfer to a wire rack set over a sheet pan to drain excess fat. Let cool completely; this step sets the signature chew.

Optional finish. For extra gloss, lightly brush with a little warm maple syrup or hot honey while still warm, then let dry on the rack.