Have been making a lot lately and one of my best friends uses a wet marinade. As the idea is to remove liquid I opted for a standard cure and dry rub approach. Standard cure = parts sugar, salt and black pepper, I don't use pink salt. Re the S & P used smoked sea salt and smoked black pepper. Also used our dry rub dried chili, onion, garlic, paprika, mustard, coriander etc. for 48 hrs. thicker cut beef, lately we've been using flank dehydrated 3hrs @ 160 and about 7 hrs @ 115. Just found some Worcestershire flavored pepper we plan to experiment with.