1. Begin by mixing all your seasonings in a large bowl: soy sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, brown sugar, cayenne, curing salt, and liquid smoke if using. Stir them until combined and fragrant.
2. Add your ground beef to the bowl. Using your hands (the same way I used to knead biscuit dough next to Mama Lu’s porch swing), fold the meat gently but thoroughly into the seasoning mixture. This step is where that loving touch makes all the difference—the meat should be evenly coated but not mashed.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight if you can. This gives the flavors time to soak deep, much like how Mama Lu’s jam sat on the windowsill, sweetening with time.
4. Once marinated, prepare your dehydrator trays by lining them with non-stick sheets designed for jerky or parchment paper. This prevents sticking and makes cleanup a breeze.
5. Spread the ground beef mixture onto the trays in thin, even layers, about 1/8 inch thick. Use a spatula or your hands to smooth it out. The thinner the layer, the quicker and more evenly it will dry.
6. Set your dehydrator to 160°F (70°C). This temperature is crucial—it’s hot enough to safely dry the meat without cooking it too fast or unevenly.
7. Dry the jerky for 6 to 8 hours. Check periodically after the 6-hour mark. The jerky is done when it bends and cracks but doesn’t break in half. It should feel dry to the touch but still slightly pliable.
8. Remove the trays and allow the jerky to cool completely before slicing into strips or bite-sized pieces.
9. Store your jerky in airtight containers or vacuum-sealed bags. It can last up to 2 weeks at room temperature, longer if refrigerated.

One thing Mama Lu always reminded me: “Good food takes time, but it’s worth every minute.” I find that with jerky, patience yields that perfect chew and deep flavor that makes snacking a joy, not just a quick fix.