1. Preheat your oven to 170°F (75°C). If you have a dehydrator, that would be even better!
2. In a large bowl, combine the ground beef with soy sauce, Worcestershire sauce, liquid smoke, brown sugar, garlic powder, onion powder, black pepper, and cayenne pepper.
3. Mix everything with your hands until the spices are well incorporated. This step always reminds me of kneading dough with Mum, feeling the ingredients meld into something extraordinary.
4. Spread the mixture evenly onto a baking sheet lined with parchment paper, about 1/4-inch thick.
5. Use a sharp knife or pizza cutter to score the meat into strips. This ensures easy breaking once the jerky is done.
6. Place the baking sheet in the oven and let it dry for about 3-4 hours. Flip halfway through to ensure even dehydration.
7. Once the jerky is dry and firm, remove it from the oven and let it cool. Store in an airtight container.

Remember, patience is key. Just like those Sunday roasts that took hours to perfect, this jerky needs time to reach its full flavor potential.