Trim the beef: Choose a lean cut. Trim all visible fat, as fat can go rancid and affects shelf life.

Chill for slicing: Place the beef in the freezer for 45–60 minutes. Slightly firm meat is easier to slice thin and even.

Slice thin: Using a sharp knife, cut the beef into 1/8–1/4-inch slices. Slice against the grain for a tender chew or with the grain for a firmer, classic jerky bite.

Mix the marinade: In a bowl, whisk soy sauce, brown sugar, mirin, rice vinegar, honey, sesame oil, liquid smoke (if using), ginger, garlic, black pepper, and red pepper flakes until sugar dissolves.

Marinate: Add beef to a large zip-top bag or glass container. Pour in the marinade, press out the air, and coat well. Refrigerate 6–24 hours, flipping once or twice. Longer equals deeper flavor.

Prep the air fryer: Set to 180°F (82°C) or the lowest setting your model allows (175–190°F/80–88°C is ideal). Lightly oil the basket or racks to prevent sticking.

Drain and dry: Remove beef from the marinade. Pat each strip dry with paper towels. Drying is key for proper texture and quicker dehydration.

Arrange the strips: Lay beef in a single layer with space between pieces. Do not overlap. Work in batches if needed.

Dehydrate: Air fry for 2–4 hours, flipping every 30–45 minutes and rotating racks for even drying. Thinner slices finish faster; thicker slices take longer.

Check for doneness: Jerky is ready when it’s dry to the touch, darker in color, and bends and cracks but doesn’t snap. Tear a piece—center should be dry with no visible moisture.

Cool completely: Let jerky cool on racks for 30 minutes. Cooling finishes the drying process and prevents condensation in storage.

Optional glaze finish: For a glossy look, lightly brush with a mix of 1 teaspoon honey and 1 teaspoon soy sauce during the last 10 minutes, then finish drying.