Partially freeze the beef: Place the meat in the freezer for 45–60 minutes until firm but not frozen solid. This makes it easier to slice thinly.

Trim and slice: Trim visible fat. Slice the beef into 1/8- to 1/4-inch slices. For chewier jerky, slice with the grain. For more tender jerky, slice against the grain.

Mix the marinade: In a bowl, combine coconut aminos, vinegar, salt, pepper, smoked paprika, garlic powder, onion powder, chipotle powder, and liquid smoke.

Marinate: Add the slices to a zip-top bag or shallow dish. Coat evenly and marinate in the fridge for at least 4 hours or up to 24 hours for deeper flavor. Turn once or twice to distribute the marinade.

Pat dry: Drain the meat and pat slices very dry with paper towels. Removing surface moisture helps the jerky dehydrate instead of steam.

Preheat the air fryer: Set to 175–180°F (80–82°C) if your model allows. If your air fryer’s lowest temp is 200°F, use that and shorten the time slightly while monitoring carefully.

Arrange the slices: Lay beef in a single layer on the air fryer racks or basket. Avoid overlap. If your fryer has racks, use both to increase surface area. You can also use perforated parchment for easier cleanup.

Dehydrate: Air fry for 2 to 3.5 hours, flipping and rotating racks every 30–45 minutes. Start checking at the 2-hour mark.

Check doneness: Jerky is done when it is dry to the touch, slightly pliable, and does not snap when bent. If it feels wet or spongy, keep going in 15–20 minute increments.

Cool and condition: Let jerky cool completely on a rack. Place in a loosely covered container at room temperature for 24 hours to “condition” (equalize moisture). If condensation forms, it needs more time in the air fryer.