How to keep flies away from curing meat 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.
Your second suggestion is best.  When hunting, we always brought cheesecloth game bags into which to place the quarters, etc.  They worked well at keeping flies off and allowing air circulation.  I prefer the cheesecloth ones as they allow better air circulation than the muslin ones; particularly important for long term hanging and drying.  You can also just wrap the sheep in cheesecloth if you prefer.

Also, keep a close eye on the sheep.  Making pinnekjøtt and skerpikjøt as on the Faroes is partly dependent on the micro-organisms available (or unavailable) due to the salty air as well as continuous air circulation (wind).