Mix the marinade: In a large bowl, combine soy sauce, Worcestershire, liquid smoke, brown sugar, salt, pepper, onion powder, garlic powder, smoked paprika, red pepper flakes, and apple cider vinegar if using. Stir until evenly blended.

Combine with the beef: Add the ground beef to the bowl. Use clean hands to mix thoroughly until the spices are fully distributed and the mixture looks uniform. This helps the jerky dry evenly.

Chill and firm up: Cover and refrigerate for at least 1 hour, or up to overnight. Chilling firms the meat and makes it easier to shape into thin strips.

Prepare your work surface: Lay a large sheet of parchment on the counter. Place half the chilled beef on top. Cover with another sheet of parchment.

Roll thin: Using a rolling pin, roll the beef between the parchment sheets to about 1/8 inch thick. Thinner pieces dry faster and more evenly.

Cut into strips: Peel off the top sheet and use a knife or pizza cutter to slice into long strips, about 1 inch wide. Repeat with the remaining beef.

Preheat the air fryer: Set the air fryer to 170°F–180°F (75°C–82°C) if it goes that low. If your air fryer’s minimum is 200°F (93°C), you can still do it—just monitor closely and shorten the time.

Prep the basket: Lightly spray the basket and line it with air-fryer-safe perforated parchment. This prevents sticking while allowing air to circulate.

Arrange the strips: Lay the beef strips in a single layer with a little space between each piece. Do not overlap. Work in batches as needed.

Air fry low and slow: Cook at 170°F–180°F for 2 to 3 hours, flipping every 30 to 45 minutes. If cooking at 200°F, start checking at 75 to 90 minutes and flip as needed.

Check for doneness: Jerky is done when it feels dry to the touch, bends slightly, and cracks but doesn’t snap. Internal temp should reach at least 160°F once during cooking for safety. If needed, briefly raise heat at the end to hit temperature, then return to low heat to finish drying.

Cool and dry: Transfer finished jerky to a wire rack and let it cool completely. This final “rest” helps evaporate surface moisture and improves texture.

Optional post-dry step: For extra dryness, you can return cooled pieces to the air fryer for 10 to 15 minutes at the lowest temp.