Mix all "The Meat Patty" ingredients together in a mixing bowl and massage all the ingredients into the turkey mince as evenly as possible. Then place the mince onto a large sheet of parchment paper and cover with another piece of parchment of similar size. Roll the meat out into a flat, thin patty roughly 2–3mm thick. Then place onto a baking tray and remove the top layer of parchment.

Preheat the oven to 120°C. Place the baking tray on the lower part of the oven and it bake for 20–30 minutes. Pour off excess liquid if any accumulates during baking. Remove from the oven and very gently, use a spatula to loosen the meat from the pan to flip it over to the other side.

Once the meat has been turned, bake it once again for another 20–30 minutes. The bak kwa will probably still look relatively light in colour. Remove from the oven and cut the meat into large squares before then placing on a clean sheet of parchment paper. Place back onto the baking tray and then brush the bak kwa pieces with “The Glaze”

Lastly, change the oven temperature to 210°C. Place the bak kwa back in the oven and bake them for another 5–10 minutes or until the jerky changes colour and becomes slightly reddish and much darker, but not burnt. When you are happy with the colour, flip the pieces over and brush with some more honey mixture before baking again for a further 5–10 minutes.

Let the meat jerky cool down and then store in an air-tight container. Keep at room temp for up to 3 days or in the fridge for 2–3 weeks. Allow at least a day before eating to allow the flavours to develop.