Ethiopian Spiced Beef Jerky (Quwanta) - cooking recipe

Ingredients

4 lbs beef tenderloin or 4 lbs boneless sirloin
2 tablespoons chili powder (berbere) or 2 tablespoons chili paste (Awaze)
3 tablespoons dry wine or 3 tablespoons sherry wine
1 tablespoon olive oil or 1 tablespoon vegetable oil
1/4 teaspoon false cardamom
1/2 teaspoon black pepper
1 pinch salt

Preparation

Remove fat; cut the meat in long strips with zigzag shapes.
Mix the chili powder (berbere) or (Awaze), wine, oil, false cardamom, black pepper and salt.
Marinate the meat with the mixed dressing.
Place the meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry.
Break the dried meat in small pieces; keep the pieces in a tight glass jar. Serve it at room temperature.