Preheat oven 130 degrees F or to its lowest setting.
Place the meat mixture on a parchment paper and use your hands or a greased rolling pin to flatten out the meat to about 1/8 inch thick.
Use a blunt knife to score the meat into a checkerboard pattern so you can later break them into bite sized pieces.
Place the entire thing on a baking sheet, and dehydrate in the oven for 8 hours.
Take out of the oven and tilt the baking sheet carefully over the sink to drain out any grease that seeped out.
Break the beef into pieces along the previously scored lines, then place them in a single layer on a cooling rack on top of a fresh baking sheet.
Place back in the oven for 4-5 more hours. There may be more drippings that fall into the baking sheet.
Store at room temperature for 3 weeks, or keep in the fridge if planning to keep longer than that.