Advice please!

Air dried cured Meat Techniques

Advice please!

Postby chefwannabe » Fri Sep 03, 2004 8:43 am

I understand most of the techniques and procedures discussed here but am confused about something: When I am hanging my 1st cured meat (which will be happening very soon!) how do I ensure that flies won't be crawling all over it?

Do the salt/nitrate residues keep them away? Should I hang a piece of muslin or something over it?

Thnaks all for your posts so far. Can't wait to get going!
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Postby aris » Fri Sep 03, 2004 8:46 am

A bit of netting or fly screen should do the trick. If you do it in winter, flies should not be much of a problem either.
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