Creating this jerky is a dance of precision and patience, much like the gentle rhythm of life in the countryside.

1. In a large bowl, combine the soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, and liquid smoke. Mix well to create a marinade.
2. Add the ground beef to the marinade, using clean hands to mix until fully incorporated. This tactile experience reminds me of kneading dough with Mum, feeling the ingredients come to life beneath my fingertips.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for deeper flavor. Patience is key here, allowing the meat to absorb every nuance of the marinade.
4. Preheat your smoker to 165°F (74°C). Prepare your smoker racks with non-stick spray or a light brush of oil.
5. Shape the marinated beef into strips about 1/4 inch thick. Place them on the smoker racks, ensuring they do not overlap for even cooking.
6. Smoke the beef strips for about 6 hours, or until dry yet slightly pliable. The smoke will weave into the meat, much like the stories we’d share around our family table.
7. Once done, let the jerky cool to room temperature before storing. This pause is perfect for a cup of tea and a reflection on the day’s accomplishments.