Bresaola (Beef jerky)

1Lb beef tenderloin
750ml red wine
1 tsp basil
1 tap rosemary
1/3 tsp red pepper
1 tsp garlic powder
1/4 tsp coriander
1 tsp black pepper
1 tsp paprika
2 tbsp salt (non-iodized)
2 tbsp olive oil

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Season meat with spices and cover with salt. Put into form and completely cover with red wine. Make oil film and place in fridge for 10 days. Flip one time after 5 days. Then remove from marinade. Drain marinade and put spices on meat. Cover meat in gauze in 2 layers. And hang in well ventilated room for 12-15 days. Remove the gauze and spread with olive oil. Mine was hanging for 20 days, so edges were a bit dry. So adjust time depending on thickness. But the wine flavor is amazing! Enjoy!