Grate onion.

Combine grated onion, thyme, bay leaves, cloves, basil, salt, pepper, crushed garlic, vinegar, red wine, Worcestershire sauce, soy sauce, liquid smoke, and Tabasco in a bowl.

Mix the marinade thoroughly and let it stand overnight.

Add beef strips to the marinade.

Ensure the beef is fully coated in the marinade.

Refrigerate the beef in the marinade for 24 to 48 hours.

Drain the meat well, squeezing by hand to remove excess marinade.

Lay the marinated beef strips on cookie sheets.

Place the cookie sheets in an oven preheated to 150° to 175°F.

Dry the beef strips for approximately 4 hours.

After about 4 hours, drain any excess moisture from the cookie sheets.

Turn the beef strips over.

Continue to dry the beef strips to the desired dryness, monitoring closely.

If desired, sprinkle with coarse ground pepper after draining moisture before the final drying phase.