I have managed to fix this before. Cut everything you have into relatively thin strips. Not jerky thin, but getting there. They can be big pieces they just can't be that thick.
Make up a brine in a tub--mix cold water with as much salt as the cold water will handle. You can throw some bay leaf in there, whatever spices you can spare
Brine the meat a few days in the fridge. It will actually go a long time in the brine without spoiling, probably over a week. Keep testing--you'll be able to tell when the funk is pulled out.
This really will pull the funk out.
You may want to rinse the brine off but what you'll be left with is lightly salted meat that you can grind or cook however. If you freeze the meat after you grind it just mark that it's been salted or brined.
This has always worked for me and doesn't require a lot of expensive flavors or marinades. Only downside is you have to remember not to add salt to the meat when you cook it.
