I have my first batch of dry cured salami hanging right now. I've done some whole-muscle curing and it's turned out great. For this batch, some fruit flies have been hanging around the salami. I've put a vinegar trap out which has been helpful but hasn't kept them off the salami entirely. Does anyone have experience with this and if I'll need to consider throwing out my whole batch? Obviously I'd like to save it, but I want to be certain that there's no chance of making anyone sick first and foremost. It seems like the salt, curing salt #2, and the bactoferm culture should be enough to keep things safe, but I have no idea how the possibility of fruit fly eggs can change that.