-Clean beef, pat dry then keep in the freezer for 3 hours to firm up the meat. -Grind all the ingredients and marinade with beef, refrigerate over night. -Then roll down to thin until 3mm thick with pasta roller machine. -Arrange the meat on the stainless steel wire shelving and set the temperature to 55 degrees Celsius and dry for at least 6 and half hours or depending on your preference for dry or moist.