Partially freeze the beef: Place the beef in the freezer for 45–60 minutes until firm but not rock hard. This makes slicing thin, even strips much easier.

Slice thinly against the grain: Cut the beef into 1/8- to 1/4-inch-thick slices. Thinner slices dry faster and more evenly. Trim any remaining visible fat.

Mix the marinade: In a large bowl, whisk coconut aminos, apple cider vinegar, avocado oil, salt, pepper, onion powder, garlic powder, smoked paprika, red pepper flakes, coriander, and liquid smoke (if using).

Marinate the beef: Add the slices to the marinade and toss to coat. Cover and refrigerate at least 4 hours, preferably overnight for deeper flavor.

Prep the air fryer: Lightly oil the air fryer basket or racks to prevent sticking. Preheat to 175–180°F (80–82°C) if your model allows. If not, use the lowest possible temperature and plan for shorter checks.

Lay out the strips: Pat the beef dry with paper towels. Arrange slices in a single layer with slight space between pieces. Don’t overlap.

Air fry low and slow: Cook at 175–180°F for 2 to 3 hours, flipping halfway. If your air fryer only goes down to 200°F, start checking at 60–75 minutes, then every 15 minutes. Rotate racks if needed for even drying.

Check for doneness: Jerky should be dry to the touch, darkened, and flexible. Bend a strip; it should crack along the surface but not snap. If it feels moist or spongy, keep going in 10–15 minute intervals.

Cool and condition: Let jerky cool completely on a rack. Then place loosely in a paper bag or a jar with the lid ajar for 24 hours. Shake once or twice. This helps equalize moisture so it stores better.

Store properly: Move to an airtight container or vacuum-seal. See storage notes below for timing and options.