I am in the process of making pinnekjøtt and skerpikjøt, two types of air-dried lamb (salted and unsalted, respectively). I am aware of the risks, not only of bacterial contimination, but also of fly infestation (they will be dried outside, but in a very well-ventilated small shed, that is otherwise completely empty). I don't live in an area with serious fly problems, but they are nonetheless present, and will flock to raw meat like, well, flies round...
What methods could I use to deter flies? I have considered:
- Keeping a large bowl of vinegar in the shed, next to the hanging meat
- Putting the meat inside breathable bags that are completely sealed
- Hanging flypaper in the shed
Previous questions have only dealt with deterring insects from cooked food or the general kitchen area. This deals with a specific, known, insect-attracting item.