Slice the beef thin. Partially freeze the meat for 45–60 minutes to firm it up. Slice against the grain into 1/8–1/4-inch thick strips for a tender chew. Thicker strips take longer to dry.

Mix the marinade. In a bowl, combine soy sauce, Worcestershire, brown sugar, salt, pepper, garlic powder, onion powder, smoked paprika, red pepper flakes, vinegar, water, and liquid smoke if using.

Marinate overnight. Add the beef to a large zip-top bag or container, pour in the marinade, and massage to coat. Refrigerate 8–12 hours. Turn once or twice if you can.

Drain and pat dry. Remove the strips and discard the marinade. Pat each piece very dry with paper towels. Dry surfaces = better texture and faster drying.

Preheat the air fryer. Set to the lowest heat your unit allows (typically 160–175°F / 70–80°C). If your model starts at 180–200°F, use that and watch closely.

Prep the basket. Lightly spray or oil the basket and any racks. Arrange beef in a single layer with space between pieces so air can circulate. Use a rack or do batches if needed.

Dry the jerky. Air fry 2.5–4 hours, flipping every 45–60 minutes. If your fryer runs hot (190–200°F), check at 90 minutes and then every 20–30 minutes.

Test for doneness. Jerky should be dry on the surface, darkened, and bendy with a few small cracks when bent, not brittle. If it snaps, it’s overdone; if it feels moist or squishy, keep going.

Cool completely. Let jerky cool on a rack for 30–60 minutes. This helps it set and prevents condensation in storage.

Optional heat kill step. If your air fryer can’t maintain 160°F consistently, you can briefly place finished jerky in a 275°F oven for 10 minutes to ensure food safety. Then cool again fully.