Choose the right cut. Pick a lean cut like top round or eye of round. Fat doesn’t dehydrate well and can shorten shelf life, so trim away visible fat before slicing.

Partially freeze the beef. Place the meat in the freezer for 45–60 minutes until firm but not solid. This makes it much easier to slice thinly and evenly.

Slice thin. Cut against the grain for a more tender chew, or with the grain for a tougher, classic jerky bite. Aim for 1/8 to 1/4 inch thick slices. Keep thickness consistent.

Mix the marinade. In a bowl, combine soy sauce, Worcestershire, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, liquid smoke (if using), and vinegar. Stir until dissolved.

Marinate the beef. Add slices to a zip-top bag, pour in the marinade, and press out excess air. Refrigerate for at least 6 hours, preferably overnight. Turn the bag once or twice for even soaking.

Drain and pat dry. Remove beef from the marinade and pat thoroughly with paper towels. Dry surfaces are key for proper dehydrating in the air fryer.

Prep your air fryer. Lightly oil or spray the basket or racks to prevent sticking. If your air fryer has multiple racks, use them for better airflow.

Arrange the slices. Lay the beef in a single layer with space between pieces. Do not overlap.

Cook low and slow. Set the air fryer to 160–170°F (70–75°C) if available, or the lowest temperature setting. Cook for 2.5 to 4 hours, flipping and rotating racks every 45–60 minutes. Time varies by thickness and air fryer model.

Check for doneness. Jerky is ready when it’s dry to the touch, darkened, and bends without breaking but shows tiny white fibers when stretched. If it snaps, it’s overdone; if it feels damp, give it more time.

Cool completely. Place finished jerky on a wire rack to cool. Cooling helps it firm up and prevents condensation in storage.

Optional safety step. If your air fryer’s lowest temp is above 170°F, you’re fine. If it’s very low and you’re concerned about safety, you can preheat your oven to 275°F (135°C) and heat the jerky on a baking sheet for 10 minutes to ensure safe internal temperature before cooling and storing.