Partially freeze the meat for clean slicing. Place the beef in the freezer for 60–90 minutes until firm but not solid. This helps you get thin, even slices.

Slice thin and consistent. Cut against the grain for tender jerky, about 1/8 to 1/4 inch thick. Thinner slices dry faster; just keep them uniform.

Mix the low-sodium marinade. In a bowl, whisk tamari or coconut aminos, vinegar, Worcestershire, maple syrup, oil, smoked paprika, onion powder, garlic powder, pepper, and optional spices.

Marinate thoroughly. Add beef to the bag or dish, coat well, and refrigerate for at least 6 hours, ideally overnight. Longer time equals deeper flavor without adding salt.

Pat dry for better texture. Remove slices and blot with paper towels. Less surface moisture helps the jerky dry evenly.

Preheat your air fryer to 175–180°F (80–82°C). If your model doesn’t go that low, use the lowest setting and check often. Lightly spray the basket or racks.

Arrange in a single layer. Lay slices flat without overlapping. Use racks if you have them to maximize space and airflow.

Air fry low and slow. Dry for 2.5 to 4 hours, flipping halfway. Timing varies by thickness, air fryer model, and humidity. Rotate racks if needed.

Check for doneness. The jerky should be dry to the touch, darkened, and flexible. Bend a piece; it should crack slightly along the surface but not snap cleanly.

Cool completely. Let the jerky rest on a rack for 30–60 minutes. Cooling sets the texture and prevents condensation in storage.