1. In a large bowl, combine the ground beef, soy sauce, Worcestershire sauce, liquid smoke, brown sugar, onion powder, garlic powder, smoked paprika, black pepper, and cayenne pepper.
2. Mix everything together until the spices are evenly distributed throughout the meat. It should feel like a well-kneaded dough, similar to when I used to help mum make her famous bread.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to let the flavors meld together. Patience, as mum taught me, is a key ingredient in any good recipe.
4. Preheat your oven to 170°F (75°C). Line a baking sheet with parchment paper.
5. Using your hands or a rolling pin, spread the beef mixture evenly on the prepared baking sheet, pressing it down to a thickness of about 1/4 inch.
6. Score the meat into strips using a knife, being careful not to cut through the parchment paper. This step always reminds me of how precise mum was when decorating her pastries.
7. Bake in the preheated oven for 3-4 hours, or until the jerky is dry and firm to the touch. Check every hour or so to ensure even drying.
8. Once done, remove from the oven. Let it cool completely before breaking into strips along the scored lines.

As you work through these steps, remember that cooking is about joy and creativity. Don’t rush; enjoy the process and the stories these recipes tell.