Use fresh low fat (less than 10%) ground beef.
Fry without oil on a non stick frying pan.
Use a spoon to scoop out as much fat as possible.
Use paper towels to absorb the remaining fat.
Spread the meat to a thin layer on the mesh of the dehydrator tray, or on the oven tray, lined with a baking paper.
Dehydrate for 5 to 7 hours in 45-50 C (110-120 F).
If using a conventional electric oven, set the temperature to 50 C (120 F), and wedge the oven door slightly open with a wooden or metal spoon or such (do not use plastic utensils, they may melt).
Dehydrate for 5 to 7 hours.
Store in ziplock bags in the freezer.
Dehydrated ground beef stays good in room temperature for weeks, but due to the remnant fats, it is a good idea to freeze the meat.
When preparing dishes with dehydrated ground beef, I recommend adding some oil or butter to restore the original taste and the energy content of the ground beef.