Partially freeze the meat: Place the trimmed beef in the freezer for 45–60 minutes. You want it firm but not rock solid. This makes slicing thin, even strips much easier.

Slice the beef: Cut into 1/8–1/4 inch thick strips. Slice against the grain for a tender bite, or with the grain for a chewier, classic jerky texture.

Make the marinade: In a bowl, whisk soy sauce, lime juice, lime zest, fish sauce (if using), honey, chili powder, chipotle or cayenne, cumin, garlic powder, onion powder, smoked paprika, black pepper, and salt.

Marinate: Add the beef to the marinade, toss to coat, and refrigerate at least 6 hours, preferably overnight. For best flavor, aim for 12–18 hours. Stir once or twice so everything marinates evenly.

Pat dry: Remove strips from the marinade and pat them dry with paper towels. This helps them dry out faster and prevents steaming.

Light oil: Toss the strips with a small amount of neutral oil—just enough to lightly coat. This helps prevent sticking and promotes even drying.

Prep the air fryer: Preheat to 175–185°F (80–85°C) if your model allows. If not, use the lowest possible setting. Line the basket or racks with perforated parchment or lightly oil the grates. Leave space for airflow.

Arrange the strips: Lay the beef in a single layer without overlapping. Work in batches if needed. Crowding slows drying and causes uneven results.

Dry the jerky: Air fry for 2–4 hours, flipping every 30–45 minutes. Time varies by thickness, model, and temperature. Rotate racks if your air fryer has multiple levels.

Check for doneness: Jerky should be firm and dry but still slightly pliable. Bend a strip; it should crack along the surface but not snap cleanly. If it feels wet or spongy, it needs more time.

Cool completely: Let the jerky cool on a rack for 30–60 minutes. This helps set the texture and avoid condensation in storage.

Optional final lime kick: For extra brightness, lightly mist with fresh lime juice right after cooking, then blot any excess. Don’t overdo it, or it can reintroduce moisture.