I make a marinade of: 1/3 cup sugar, 1/8th cup of salt, 2 cups of soy sauce, 1 cup of water, 1 cup of red wine, 1/2 tsp onion granules, 1/2 tsp pepper, 1/2 tsp garlic granules, 1/2 tsp cayan and or cajun powder and a good shot of hot sauce. I cut the meat in 1/4 inch slices and let it marinade over night. Put in a shot of brandy if you have some wild game you want to take the twang off of. I dry it on paper towels and then add your favorite spices on both sides of the meat as I put it on the racks. I use a smoker. I use hickory, cherry and apple wood chips. You can vary the spices you put on it to adjust the spice levels so you can have a rack of mild and a rack of spicy going at the same time. I make sure the temperature gets over 155 degrees during the process to kill any chance of trichinosis on wild game, like bear. It takes about 12 hours, depending on how thick the slices are.