Trim and chill the beef: Use a sharp knife to trim visible fat. Fat turns rancid faster, so remove as much as you can. Partially freeze the meat for 45–60 minutes to firm it up for thin slicing.

Slice thin: Cut the beef into strips about 1/8 inch thick. Slice against the grain for a more tender bite, or with the grain for a chewier, classic jerky texture. Keep thickness consistent for even drying.

Mix the marinade: In a bowl, whisk soy sauce, Worcestershire, brown sugar, vinegar, garlic powder, onion powder, black pepper, paprika, and optional red pepper flakes and liquid smoke.

Marinate: Add the beef to a zip-top bag or shallow dish. Pour in the marinade and toss to coat. Press out excess air, seal, and refrigerate at least 4 hours, preferably overnight for deeper flavor.

Drain and dry: Remove the beef from the marinade and blot each strip with paper towels until no longer wet. This step is key for proper drying and browning.

Prep the air fryer: Line the bottom drip tray with foil for easy cleanup if your model allows. Lightly oil the basket or racks. Preheat to 180–200°F (82–93°C) if your air fryer has low-temp settings. If not, use the lowest setting available and check frequently.

Arrange the strips: Lay the beef in a single layer with space between pieces. Do not overlap. Work in batches if needed. For rack-style air fryers, use multiple racks and rotate during cooking.

Cook low and slow: Air fry at 180–200°F for 2 to 3.5 hours, flipping once halfway through. Thin strips finish sooner; thicker ones need more time. Rotate racks every 30–45 minutes if using more than one.

Check for doneness: Jerky is done when it’s dry to the touch, darkened, and bends without snapping. It should show fine white fibers when torn and have a firm, chewy bite.

Optional heat-treatment step: For food safety, some prefer to bring the jerky to an internal temp of 160°F (71°C) mid-process. You can briefly raise the air fryer to 275°F for 10 minutes after the first 30–60 minutes of drying, then drop back down to finish. This helps pasteurize while preserving texture.

Cool and condition: Let jerky cool completely on a rack. Then place it loosely in a jar or bag for 24 hours at room temp, shaking the container once or twice. If condensation appears, it needs more drying time.