Cut the beef leg into strips no thicker than 2 3/4″ (7 cm). Place them in a brine with 1/3 cup (80 g) of salt per 4 1/5 cups (1 liter) of water. Leave for 7 days in a refrigerator or in a room with a temperature up to 46.4°F (8 °C). On the seventh day, remove it and desalt for 4 hours in a large container under running cold water.
Remove the meat from the water, pierce from one end with a thick thread and allow to drain for about an hour. Place the drained beef between 2 boards and fasten firmly with a wide, tight rubber band.
After 1 day, remove it and thoroughly smear both sides (with a brush if possible) with a special seasoning for jerky, made from 3 tablespoons paprika, 1 1/3 tbsp (20 g) salt, 2/5 tsp (2 g) sugar, 1 tsp oregano, 1 tsp fenugreek, 15 grains finely ground black pepper, 15 grains ground fenugreek seeds, 6 cloves pressed garlic, the strained juice of a medium lemon and 3 1/3 tbsp (50 ml) of red wine.
Mix all of this in a suitable container and gradually add the white wine to obtain a homogenous mixture with the density of a runny sauce. Hang the spiced meat to dry in a ventilated area for 24 hours, then place it between the boards again and fasten with the elastic.
Leave it for another 24 hours, then remove and allow it to dry. On the fourth day, it will be ready for consumption.