Prep the jackfruit: Drain and rinse the jackfruit well. Pat it dry with paper towels. Remove any hard core pieces and larger seeds. Gently pull larger chunks into flat strips about 1/4 inch thick. Aim for even thickness so it dries uniformly.

Mix the marinade: In a bowl, whisk soy sauce, maple syrup, liquid smoke, apple cider vinegar, tomato paste, smoked paprika, onion powder, garlic powder, black pepper, and oil. Taste and adjust sweetness, salt, and smoke. Add heat if you like.

Marinate: Add jackfruit strips to the marinade and toss to coat. Let it sit for at least 30 minutes, or up to 6 hours in the fridge. The longer it sits, the deeper the flavor.

Preheat the air fryer: Set to 225°F (105°C). If your air fryer doesn’t go that low, use the lowest possible setting and keep a close eye on doneness.

Arrange the jackfruit: Lightly oil the air fryer basket or line with perforated parchment. Lay the strips in a single layer without overlapping. Work in batches if needed.

Air fry, flip, and rotate: Cook for 35–45 minutes total, flipping every 10–12 minutes and rotating the basket for even airflow. You’re aiming for dry edges with a slightly pliable center.

Optional glaze: For extra gloss and flavor, brush the strips lightly with leftover marinade during the last 10 minutes. Don’t soak them—just a thin coat.

Check doneness: The jerky should be firm, dry to the touch, and bend without snapping. If it feels wet, continue in 5–7 minute intervals. If it’s getting crispy, lower the heat or pull it out.

Cool and condition: Let the jerky cool completely on a rack. For best texture, place it in a loosely covered container for 12–24 hours to “condition.” This helps even out moisture so it chews like real jerky.