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.

Due to the placement in my house, this kind of does both. Past the rack is the vaulted ceiling of my living room, overlooking the kitchen. There is no better possible place I could put this that would have better venting.

My own homemade curing/drying rack with different types of cured meats and dried herbs hanging from it.

The white stuff is beef round roasts that have been inoculated with salami cultures, humidified in plastic bags for a day or two, and then freed to dry once the rind ripens.

The other meat is biltong. And the herbs are oregano and basil.

#homesteading #meatcuring #meatpreservation #foodpreservation #salami #fermentation #fermenting #food #foodsecurity

I will not eat the carbon spread. 🧈

#Peatstr