I have bug problems too. That’s why I hang the oregano next to the meat. Hang oregano and mint by your meat and you’ll have much fewer bugs. Also salt the meat. And the rind helps. For the fermented stuff, the ziplock bags kept them out until the rind developed and then the rind can do the job. For the non fermented stuff… vinegar and salt. I have only once ever had a problem with bugs and it was because I didn’t put enough vinegar in the biltong.