Need Jerky Help - Pics Enclosed!

I'd not try to salvage this batch. When I was figuring out this smoking thing I had some colossal failures. I suggest start simple 1) start with good lean meat 2) a simple brine non iodized salt, brown sugar. Leave the OJ, soy and other flavors out. 3) I wet brine for a couple of hours in cold water. Remove from brine, rinse with clean cold water and tamp dry. Lay out or hang as you have done and dry with a fan until the surface is dry to touch. Then smoke, I cold smoke and I put about 4 hrs of thick smoke through the smoker. If you hot smoke It is about the same but the temp is in the cooking range above 130F or so. After it is smoked, finish drying with a fan until the consistency you like is achieved. As you point out hot water equals boiled meat. Good luck, smoking is fun.

Pete
 

if you instantly cooked the meat with the hot liquid mixture you might be ok....you might want to try a small bit of it if you really want to salvage...but sometimes it's best to be cautious and throw away a bad attempt and start over..