Partially freeze the meat. Place the ostrich in the freezer for 45–60 minutes until firm but not solid. This makes it easier to slice thin and even.

Slice into thin strips. Cut against the grain into 1/8–1/4-inch slices. Thinner slices dry faster and come out chewier; thicker slices stay meatier.

Mix the marinade. In a bowl, whisk soy sauce, Worcestershire, maple syrup, vinegar, smoked paprika, pepper, garlic powder, onion powder, red pepper flakes, coriander, and salt.

Marinate. Add the ostrich strips to a zip-top bag or shallow dish. Pour in the marinade and toss to coat. Press out air, seal, and chill for at least 4 hours, ideally 8–12. Turn once or twice to distribute flavor.

Drain and pat dry. Remove strips from the marinade and lay on paper towels. Blot both sides. Excess moisture will steam instead of dry, so don’t skip this step.

Prep the air fryer. Lightly oil the basket or racks to prevent sticking. Preheat to 180–200°F (82–93°C) if your model allows. If your air fryer’s lowest setting is higher, choose its lowest temperature and keep the door slightly ajar with a heat-safe utensil to encourage airflow and gentler drying.

Arrange the strips. Lay pieces in a single layer with a little space between. Avoid overlap. If you have racks, use them to increase capacity.

Dry in batches. Air-fry at 180–200°F for 2–4 hours, flipping every 30–45 minutes. Cook time varies by thickness, model, and humidity. Rotate racks if your fryer has multiple levels.

Check for doneness. Jerky should be dry to the touch but still pliable. Bend a piece: it should crack and show white fibers inside but not snap completely. If it feels wet or spongy, continue drying in 15–20 minute intervals.

Cool and condition. Let jerky cool completely on racks. Then place it loosely in a jar or bag for 24 hours at room temp, shaking once or twice. Conditioning equalizes moisture and helps prevent mold.

Store. Move to airtight containers. Refrigerate for longest freshness, or freeze for extended storage.