Partially freeze the beef (30–60 minutes): This firms it up so you can slice clean, even strips. You’re aiming for a frosty exterior, not a rock-solid block.

Slice the beef: Cut into 1/8- to 1/4-inch thick strips. Against the grain gives a more tender bite; with the grain gives a chewier, classic jerky texture. Keep thickness consistent for even drying.

Mix the marinade: In a bowl, combine soy sauce, Worcestershire, garlic, brown sugar, vinegar, black pepper, onion powder, smoked paprika, red pepper flakes, liquid smoke (if using), and oil. Taste and adjust salt, sweetness, and heat.

Marinate: Add beef to a zip-top bag or container. Pour in marinade and press out the air. Marinate at least 6 hours, ideally overnight (12–24 hours) for best flavor.

Prep the air fryer: Lightly spray the basket or racks with nonstick spray. Preheat to 180–200°F (80–95°C) if your model allows low temps. If not, use the lowest setting available.

Drain and pat dry: Remove beef from marinade and pat each strip dry with paper towels. This step helps the jerky dehydrate instead of steam.

Arrange the strips: Lay beef in a single layer with no overlapping. Use racks if you have them. Space is key for airflow and even drying.

Cook in batches: Air fry at 180–200°F for 2 to 3 hours, flipping every 30–45 minutes. If your air fryer runs hotter and only goes down to 200–210°F, check earlier and more often.

Test for doneness: Jerky is done when it’s dry to the touch but still slightly flexible. Bend a piece: it should bend and start to crack but not snap cleanly. If it feels wet or spongy, keep going.

Cool completely: Transfer to a rack or paper towels and let it cool fully. This finishes the drying process and prevents condensation in storage.