When I used to dehydrate meat I mostly did pork.
Oddly enough lean pork has almost no fat.
First cubed to sugar cube sizes (do they still exist ?) marinated lightly with some spiced sauce (cinnamon is a good preserving spice...) then fried in very little oil then dried and vacuum packed. Kept for over 1 year.
I also did beef but it needs to be from very lean meat.

If buying in bulk (and re-packing) freeze dry could be less expensive and re-hydrates much better.
With the DIY version you should soak the meat for an hour or so before cooking if you want something sort of tender.