Martin Fisher

Probably not much, but there wasn't any nutritional information on the label. I've found ham and the like that contained as much as a tablespoon of sugar per pound. It all adds up over the course of a day. The smoked jowl was much more a want than a need, so I passed.

I usually live a low-carb lifestyle—that's why I usually avoid sugars as much as possible.

Yeah, a very slow oven or the dehydrator.

In the chest freezer with a temperature and humidity controller, curing/aging at low temperature and relative humidity—I've never needed to humidify, just dehumidify. No need to cut any holes or anything like that. Opening the freezer a couple times per day for inspection is all that's needed. Dehumidification is done via a pound of food safe silica gel. The apparatus I linked to above is very simple, it's basically a 12v PC fan in a housing. The fan circulates air through the silica gel, which, of course, traps moisture.

Lump charcoal in a Weber charcoal chimney works quite well, especially with a cast iron wok. The wok must sit on pieces of metal or the like so as not to hamper the draft.

Thanks, Ann! I didn't know that one existed.

That's the way I buy lamb, or goat—if I can find it.

My kinda dinner when I'm feeling lazy!

Looks great, @Ann_T! What cast iron pan is that?

Really, it's not worth a trip to prove you wrong! They are uni"leek" but not super special. Anyone who's willing to challenge that can book a flight up here. I'll escort you to Bailey Creek where they're RAMPANT. Bring it on!!!

Throw in the towel and find a friend who's willing to ship you some. I'd do it if I still owned the property. Wild leek beds generally look something like this...

Dive in, sink or swim. If it's a good dry cured ham, it's tough to go wrong.

Well, they don't. But I stuck my neck out and answered the question in a 'safe' way. What I personally do and, what I suggest others do are two different things. Seems you know what to do without asking.

The, really, ingenious, simple, device I found to control humidity is from perfect-cheese.com It can humidify or dehumidify. I'll document it when I set it up again. If I don't, give me a swift kick in the ass—that may help. LOL

They require special and specific conditions to thrive, including a cold period to break shoot dormancy. It's unlikely they'd do well in the lowlands of the deep south. Around here, the southern-tier of NY state and northern-tier of PA, in certain 'sweet spots' they grow abundantly, literally blanketing the forest floor in a sea of green. They're a welcome early sign of spring but largely considered an abundant pedestrian food. A dinner or two, or sometimes a few, satisfies until next year. Cultivating Ramps: Wild Leeks of Appalachia

I remember my British-born, nonagenarian, friend Mary complaining about a visit from neighbor kids who snarfed down several fresh leeks, in the woods, on the way to her house.

I looked at the smoked jowl at Wegmans, here, a bit ago. Camellia brand, packed up in Buffalo, NY—skin on, $2.49 per pound. I have bought them in the past and considered buying one today, but the 3rd ingredient is corn syrup—so I passed.

Here's a ramp distribution map. They're a welcome early sign of spring here, but largely considered an ubiquitous pedestrian food.

You could choose to keep it in the fridge, in a jumbo turkey roasting bag—they're readily available.

I use one of two chest freezers with temperature and humidity controllers. Usually set up in autumn and early winter and spring to early summer. I cure at low temperatures as does Robert Goodrick, a British expat who now lives up in Vancouver. When curing at a lower than 'popular' temperature there are far fewer humidity issues. About 38-40 degrees and 75% relative humidity.

They ran rampant in the 4 acre woods at the PA property I used to own. Most of the ground was carpeted with them. I regret selling that place! Colloquially they were almost always referred to as simply 'leeks,' sometimes 'wild leeks.' If you uttered the word 'ramps,' most folks wouldn't have a clue what you were talking about. Ham and leek dinners are a popular fundraiser at churches, fire halls, etc. around here. The following was written by Nessmuk AKA George Washington Sears who lived part of his life in the the county where I grew-up, Tioga County, PA—Potter County, PA is the bordering county to the west. "It is probably known to all well informed people that, in the early days of Potter County, Pa., the food of the inhabitants consisted mainly of trout, venison, and leeks. For convenience in digging leeks, a long spur, something like an old-fashioned bayonet, was (or might have been) worn on the heel." Forest Runes, by George Washington Sears, 1887

I wrap it in unbleached cotton muslin, put it in a ham net, and hang it in the curing chamber.

Seven Fires: Grilling the Argentine Way, by Francis Mallmann, $1.20

Because I eat them quickly.

Yes. They don't last long—I consume them in various ways. I keep them in a cool place.