Slice the beef thin. Partially freeze the beef for 45–60 minutes so it firms up. Slice against the grain into 1/8- to 1/4-inch strips. Thinner slices dry faster and chew a bit softer; thicker slices give more heft.

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

Marinate the beef. Add strips to a bag or dish and pour in the marinade. Toss to coat evenly, press out air, and chill for at least 3 hours (overnight is best for deeper flavor).

Drain and blot. Remove beef from the marinade and pat each strip dry with paper towels. Dry surfaces mean faster, more even drying in the air fryer.

Prep the air fryer. Lightly spray or oil the basket to prevent sticking. Preheat to 175–185°F (80–85°C) if your model allows. If not, set to the lowest temperature available (often 170–200°F).

Arrange in a single layer. Lay strips in the basket with space between them. Do not overlap. Work in batches for best airflow.

Dry the jerky. Air fry for 2 to 3.5 hours, flipping and rotating the strips every 30–45 minutes. Time varies by thickness, humidity, and air fryer model. If your fryer runs hot and only goes down to 200°F, start checking around 90 minutes.

Test for doneness. Proper jerky should be dry to the touch, slightly pliable, and not moist inside. Bend a strip; it should flex and crack along the surface fibers without snapping cleanly.

Cool completely. Let jerky rest on a wire rack for 30 minutes. This equalizes moisture and improves texture.

Store smartly. Once fully cool, pack in airtight containers or bags. See storage tips below.