Partially freeze the beef: Place the trimmed beef in the freezer for 45–60 minutes. Slightly firm meat slices more evenly.

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

Slice the beef: Using a sharp knife, cut the beef into 1/8–1/4-inch thick strips. Slice against the grain for tender pieces, or with the grain for chewier jerky.

Marinate: Add beef strips to a bag or container, pour in the marinade, and mix to coat. Refrigerate at least 6 hours, preferably overnight, for full flavor.

Drain and pat dry: Remove beef from marinade and blot well with paper towels to remove excess moisture. This helps the jerky dry instead of steam.

Preheat the air fryer: Set to 170–180°F (75–82°C) or the lowest temperature your model allows. If your air fryer doesn’t go that low, use the lowest setting and check more frequently.

Prepare the basket: Lightly spray the basket or racks. Arrange beef strips in a single layer with minimal overlap.

Add a pepper finish: Sprinkle extra coarsely ground black pepper over the strips for that classic crust.

Air fry and rotate: Cook for 2–3 hours, flipping and rotating racks every 30–45 minutes. Drying time varies by thickness and air fryer model.

Check for doneness: Jerky should be dry but pliable, not brittle. Bend a piece: it should crack slightly but not snap clean in half.

Cool completely: Let jerky cool on a rack for 30 minutes. Cooling helps the texture set and prevents condensation in storage.

Store properly: Move to an airtight container or vacuum-sealed bag. See storage tips below for best shelf life.