Trim and chill the beef. Choose a lean cut and trim off visible fat—fat turns rancid faster and can burn. Chill the beef in the freezer for 45–60 minutes so it firms up; this makes cleaner, thinner slices.

Slice thin and even. Using a sharp knife, slice the beef against the grain into 1/8- to 1/4-inch strips. Thinner pieces dry faster and chew better. For a chewier, steak-like bite, go closer to 1/4 inch.

Mix the marinade. In a bowl, whisk soy sauce, Worcestershire, honey, brown sugar, vinegar, smoked paprika, garlic powder, onion powder, black pepper, chili flakes or cayenne, and liquid smoke (if using) until smooth.

Marinate thoroughly. Add the beef to a zip-top bag or shallow dish and pour in the marinade. Press out air and massage to coat. Refrigerate at least 4 hours, but 12–18 hours gives the best flavor. Turn the bag once or twice.

Pat dry. Remove the beef from the marinade and pat each strip dry with paper towels. This step is key—too much surface moisture will steam the meat instead of drying it.

Prep the air fryer. Lightly spray the basket or racks. Arrange strips in a single layer without overlap. If your air fryer has racks, use them to increase capacity and airflow.

Set the temperature low. Air fry at 175–180°F (80–82°C) if your model allows, or the lowest setting available. If your air fryer’s minimum is 200°F (93°C), shorten the time and check often to avoid over-drying.

Dry slowly. Cook for 2.5 to 4 hours, flipping halfway through and rotating racks if needed. Start checking at the 2-hour mark. The jerky is done when it’s dry to the touch, darker in color, and bends without snapping.

Heat-finish (optional but smart). For food safety, especially if your air fryer runs cool, finish the jerky in a 275°F (135°C) oven for 10 minutes to ensure any residual bacteria are handled.

Cool before storing. Let the jerky cool completely on a rack so moisture doesn’t collect in the container. Then store according to the tips below.