Clean the meat, remove the skins and veins. Cut it into pieces with a thickness of 1 1/2″ (4 cm), salt thoroughly so that the meat turns white. Put the beef in a colander for 24 hours – to drain out the excess fluids.
Then scrape the salt from the meat, but do not wash it. Mix all the spices, and you can add other dried spices to your liking. Roll the pieces of beef very well in them. Thread one end of each piece of meat and hang them in a ventilated area.
The criteria for ready beef jerky is for the color to change. This jerky can last in the refrigerator in a plastic bag for 4-5 months.