Getting better with making up new batched and gone old school for the spices. I wash the slivers of beef in red wine vinegar and press out the excess before salting. Then it's a case of splashing over Worcester sauce and sprinkling over chilli, garlic and black pepper.
Hang the strips up in the drier, turn on the fan and overnight it will dry to a crisp finish, that can sometimes be a little too dry, but don't worry. Place your treasure into an airtight Tupperware box and after a day or so it will soften up.