Preheat your oven to its lowest possible setting, ideally 170°F. Line a large, rimmed baking sheet with parchment paper.

In a large skillet over medium-high heat, cook the ground beef until it is fully browned and crumbly. Season with 1 to 2 teaspoons of salt during the cooking process.

Once cooked, drain the beef thoroughly in a colander. Transfer the meat to paper towels and pat it firmly to remove as much moisture and rendered oil as possible.

Spread the dried beef in a thin, even layer on the prepared baking sheet. Place it in the oven to dehydrate for 4 to 7 hours. The exact time will vary based on your oven's accuracy and the humidity in your kitchen. Every hour, use a spatula to turn the meat and blot away any rising oils with a fresh paper towel. The beef is ready when it is completely dry and very crispy.

Line a small glass dish or rectangular container with parchment paper. Place the dehydrated beef into the dish, spreading it out evenly.

Slowly pour the melted and slightly cooled beef tallow over the top of the beef until it is completely submerged and the tallow fills the gaps. Sprinkle the surface with additional coarse salt to your liking.

Place the dish in the refrigerator to chill for 1 to 2 hours until the tallow has completely solidified into a firm block.

Lift the parchment paper to remove the block from the dish and use a sharp knife to cut it into portable bars. Store the bars in an airtight container in a cool, dark place for several weeks or in the refrigerator for extended shelf life.