Jerky is just too bitter
I brined beef by water, salt, paper, very strong liquor, rice liquor for cooking in traditional chinese cuisine last night.
After I high temperature grilled lamb this morning, the charcoal left was not enough on the basket. I added hill of pine branches and leafs. I set my revised PBC at 150F. I found BIG smoke at first hour.
After 6 hours, the jerky tastes great, but a little of bitter.
I must make too much smoke.
Can it be rescued. say rinse in water and smoking again