Cut 500 g of meat into pieces that can easily enter the input slot of the food processor. Sliced meat put to the freezer for 3-4 hours.
Slice against the grain. All the slices should have the same thickness -2 mm - and the longer they are the better. Put the slices to the big bowl.
Mix 65 ml of Worcestershire sauce, 2 tbsp of water, 1 tsp of ground chili pepper, press 1 clove of garlic (finely chop if you don’t have a garlic press), add ¼ tsp of Cayenne pepper, ¼ tsp of salt and ½ tsp of ground black pepper.
Add this mix to the beef, finely mix everything and cover with a food plastic foil, put to the fridge overnight.
Heat the oven up to 80 degrees.
Layout the pickled slices on the baking sheet covered with parchment, shaking off the extra liquid before, and secondly, absorbing the rest with a paper towel. Put the baking sheets in the middle of the oven.
Cook for 3 hours, then take them out and turn the slices over. Bake for 1,5 hours more, until they are dry enough.