I wonder if it would work to use extra lean beef, form thin patties, and then grill them (like hamburgers). Grilling meat lets the fat drain away better than browning it in a skillet, and if you use charcoal or wood, you get a nice smoke flavor. You could season the meat before grilling it, too.

Once grilled you can chop it up small for dehydration -- maybe a food processor?

Would that work, or am I way off?