In food processor, grind meat in small batches until it clumps into a ball and becomes a sticky paste like texture.

Combine all the seasonings and massage the meat until it incorporates well and has a sticky like consistency. Allow to marinade and flavors to absorb for at least 4 hrs to overnight refrigerated.

Place a mound of meat onto dehydrator sheet. Using plastic wrap or parchment the size of the dehydrator sheet, lay it over meat then press down and flatten the meat until you can roll out with a rolling pin into a flat square, about 4-5 mm or 3/16 inch thick. Add more meat as necessary until you form a large square. Repeat until all the meat is rolled onto dehydrator sheets.

Dehydrate at 145 F for about 3 hours (you may have to adjust this base on the thickness of your jerky--shorter time will be more moist and soft, longer than this it will be chewy and maybe hard), flipping once half way through. About 30 minutes before it's done, combine the honey and water and mix well. Brush one side and allow to dry for 15 minutes. Flip and repeat with the opposite side. Remove from dehydrator sheets and store in airtight ziplock bags or vacuum seal. These should keep for months but we promise they won't last that long. Enjoy as a snack or in your favorite goi du du salad.