Smoky Maple Beef Jerky

Instructions:

1. Slice the beef:
   Use a sharp knife to slice the steak into thin ¼-inch strips, cutting against the grain for optimal tenderness.
2. Prepare the marinade:
   In a medium bowl, whisk together the soy sauce, Worcestershire sauce, maple syrup, smoked paprika, garlic powder, onion powder, black pepper, and red pepper flakes (if using).
3. Marinate the beef:
   Add the beef strips to the marinade, ensuring they’re fully coated. Cover and refrigerate overnight, or for at least 6 hours.
4. Air fry the jerky:
   Arrange the marinated beef in a single layer in the air fryer basket. Avoid overlapping the strips to ensure even drying.
5. Cook low and slow:
   Set the air fryer to 180°F (82°C) and cook for 2–3 hours, flipping halfway through. The jerky should be dry to the touch but still slightly pliable.
6. Cool and store:
   Allow the jerky to cool completely on a wire rack or paper towel-lined plate. Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.

Variations :

• Extra smoky: Add 1/4 teaspoon liquid smoke to the marinade for a deeper grilled flavor.
• Sweeter finish: Brush with a light glaze of maple syrup during the last 30 minutes of cooking.
• Spicy version: Increase red pepper flakes or add a dash of hot sauce to the marinade.
• Asian twist: Add a teaspoon of grated ginger and swap Worcestershire with hoisin sauce.

Tips :

• Partially freeze the beef for 30–45 minutes before slicing—it makes it easier to cut clean, thin strips.
• Pat beef dry with paper towels before air frying to remove excess marinade and ensure proper dehydration.
• Check doneness early if your air fryer runs hot—jerky can go from chewy to brittle quickly.
• Let the jerky “breathe” on a rack after cooking to prevent it from becoming soggy when stored.

This Smoky Maple Beef Jerky is the kind of snack that disappears fast—perfectly balanced and utterly addictive. Make a double batch—you’ll thank yourself later.