Partially freeze the venison. Place the trimmed venison in the freezer for 60–90 minutes. You want it firm, not rock-solid. This makes thin, even slicing much easier.

Slice the meat. Cut the venison against the grain for a more tender chew or with the grain for a classic, slightly tougher jerky bite. Aim for slices about 1/8 to 1/4 inch thick and as uniform as possible.

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

Marinate. Add the meat to a zip-top bag or dish, pour in the marinade, and toss to coat. Press out air, seal, and refrigerate for at least 6 hours, ideally 12–24 hours. Turn the bag once or twice for even coverage.

Drain and dry. Remove slices from the marinade and lay them on paper towels or a wire rack. Pat dry thoroughly. Dry surfaces = better drying and less steaming in the air fryer.

Preheat the air fryer. Set to 175–180°F (80–82°C) if your model allows, or the lowest temperature setting. Lightly oil or spray the basket or trays to prevent sticking.

Arrange the slices. Lay the venison in a single layer with a little space between pieces. Don’t overlap. If you have trays, use them; if not, work in batches.

Air fry low and slow. Cook for 2–4 hours, flipping every 30–45 minutes. Time varies by thickness and air fryer model. You’re drying, not frying.

Check for doneness. Jerky should be dry to the touch, firm, and darkened but not brittle. Bend a piece: it should flex and crack slightly along the surface fibers without snapping.

Cool completely. Place finished jerky on a clean wire rack to cool. This helps set the texture and avoids trapping steam in storage.

Condition (optional but recommended). After cooling, place jerky loosely in a clean jar for 24 hours at room temperature, shaking once or twice. This equalizes moisture across pieces for longer storage.