Partially freeze the elk: Place the trimmed elk in the freezer for 45–60 minutes. This firms it up so you can slice it thin.

Make the marinade: In a bowl, whisk soy sauce, Worcestershire, brown sugar, liquid smoke, smoked paprika, black pepper, garlic powder, onion powder, red pepper, apple cider vinegar, and water until combined.

Slice the meat: Cut the elk across the grain into thin strips, about 1/8 to 1/4 inch thick. For chewier jerky, slice with the grain.

Marinate: Add the elk to a zip-top bag, pour in the marinade, press out air, and seal. Refrigerate at least 6 hours, preferably overnight (12–18 hours) for deeper flavor. Turn once or twice.

Blot the strips: Remove elk from the marinade and pat dry with paper towels. This helps the jerky dry evenly and prevents burning.

Preheat the air fryer: Set to 175–180°F (80–82°C) if your model allows. If the lowest is 200°F (93°C), use that and shorten the time slightly. Lightly oil the basket or racks.

Arrange the strips: Lay the elk in a single layer with space between pieces. Do not overlap. Work in batches if needed.

Air fry and rotate: Cook for 2 to 3 hours total at 175–180°F. Flip and rotate racks every 30–45 minutes. At 200°F, start checking at 90 minutes and continue up to 2 hours.

Check for doneness: Jerky should be dry to the touch, darker in color, and bend without breaking. When you bend a strip, it should crack slightly but not snap.

Cool completely: Transfer to a rack or plate and let cool fully. This helps it finish drying and sets the texture.

Optional safety step: If your model can’t maintain low temps consistently, you can briefly heat strips in a 275°F oven for 10 minutes before air-frying low to reduce food safety risks.