For a start all the ingredients for the marinade are crushed and mixed (except wine).

Beef fillet carefully daubed on all sides with spices. I marinated the meat in a glass pan that is appropriate to the size of the meat. Pour in a container of wine and immerse the meat in there. Cover with a lid and sent the meat to marinate in the refrigerator for 10 days. After 5 days drop the pan, check the meat and turn it upside down, leave for the next 5 days.

After 10 days take out the meat from the refrigerator and from the marinade. Dry the meat with paper towels and well beaten with a rolling pin. It is necessary to exchange the upper layers of meat with aromas of spices with interior layers (according to instructions). Strain the marinade through a sieve. Half of the spices from the sieve evenly spread on the meat. Spread out on the table gauze in two layers and put on her meat with spices down. From top to distribute the remaining spices.

The meat is tightly wrapped in gauze, on the sides tied with twine. Suspends the meat over the bowl/sink and allow to drain the liquid. I was literally a few drops. I dried the meat on the handle of an open window in the kitchen, because I have no balcony. The window was almost always open. Was valilos meat I have 19 days. Taking into account marinating all it took 29 days. Although the original recipe seems like it should vyalitsya 50 days. But depends on the piece of meat, its thickness. I had a piece of 1 kg is so tasty and, for the sake of experiment. To jerk meat in the refrigerator if the temperature does not allow to jerk in the open air. Turn the meat in the fridge every day. At me such trouble was not, the temperature was allowed to jerk on the window.

Clean the meat from the spices.

RUB the meat good, vegetable oil, sesame or peanut. I have sesame oil.

That's all the meat is ready. Slice thinly and enjoy the taste of homemade jerky. Tasty, very!!!