Yep, it persisted past Kimchi, beer, toothpaste, and Carmel corn. LOL
I would like to know what I did wrong too. But the only thing I can think of is just plain out too much time in the smoke.
I patted it with paper towels, air dried it with fan for 30-45 minutes. Lit a few pieces of lump and put in side fire box, Put jerky in cooking chamber, but did not add any wood pellets for another hour at 135* - 140 * Meat felt pretty dry before I started the AMNPS with a mix of Cherry and Pitmaster. Coals had died down, so lit another small handful and then added them to sfb. Temp spiked to 160*, so I cracked open the smoking chamber an inch, which gave me plenty of air flow for both evaporation as well as the smoker tray to burn well. I was afraid I would not get enough smoke on the meat with the lid cracked open so far, Guess I don't have to worry about that anymore. <grin>
It was fairly breezy, so air flow was no problem. Both intake and exit vents wide open. Tried to control heat with just the amount of burning lump.
I left it like that until the temp dropped to 145* inside chamber, then I closed the lid and let it do it's thing. Did not have billowing smoke, nor white smoke at any time.
Total time in smoke was about 2 hours, then I put it in dehydrator to finish drying at 145*-150*
I'm at a loss other than maybe I should only smoke it 30 minutes. If that's the case, then it isn't worth the time to get smoker going. I'll just do it all in the house and use liquid smoke, like I have for years.
However, I know I will at least give it another shot in the smoker. I hate admitting failure. LOL
I wasn't very hopeful of getting a sure cure for over-smoked meat, but thought I would ask. Ya never know.
I may try to wash/soak, re-season, re-dry suggestions and see if it's edible, but I don't expect very good jerky out of it. Or I may just give it to the dog. He a good boy even if he does bark a lot.
I did learn something else with this attempt though. I don't like the texture of bottom round for jerky near as much as I like the eye of round. It seems courser grain, and tougher. If your younger and have still good teeth, or even all of them, then it may not be as noticeable.