You can enjoy bacon’s savory taste and satisfying crunch in a lot of different ways. You can add it to a casserole or pizza, mix it into cookies, or just eat a few strips by themselves. This food is not only tasty, but it also has a lot of good protein and can be cooked in different ways.
It goes without saying that bacon is very popular! Coleman Natural Hickory Smoked Uncured Bacon is always a top seller, and we can see why. On top of tasting great, we’re proud to say our pork bacon is made with simple, natural ingredients. Plus, it’s uncured.
Maybe you want to know the difference between cured and uncured bacon and why we make all of our bacon uncured. Let’s look at how bacon is made and what the curing process is. Table of Contents.
Bacon is a beloved breakfast staple for many. But with growing health concerns over processed meats, some consumers are seeking out alternative options like uncured bacon. But what exactly is uncured bacon, and how is it different from traditional cured bacon?
In this comprehensive guide, we’ll dive into everything you need to know about uncured bacon We’ll explore how it’s made, what makes it unique, whether it’s truly healthier, and tips for cooking and serving this popular alternative bacon. Let’s sizzle up some bacon knowledge!
What is Uncured Bacon?
Uncured bacon is bacon that has not been preserved using traditional curing methods. Typical curing involves soaking the pork in a brine solution with nitrites, along with salt, sugar, and spices. This cures the meat for preservation and adds characteristic bacon flavor and color.
Instead of curing with nitrites uncured bacon uses natural sources of nitrates like celery juice or celery powder. It’s also seasoned with sea salt vinegar, maple syrup or other natural flavorings. By law, it cannot contain any artificial nitrates or nitrites. Other names for uncured bacon are naturally cured bacon or no-nitrate bacon.
While uncured bacon is often marketed as more natural or healthier, it’s important to understand that all bacon requires curing of some kind to be preserved and made safe to eat. The main difference lies in the curing agents used, rather than the curing process itself.
How is Uncured Bacon Made?
There are a few key steps to making uncured bacon:
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Selecting the pork – Pork bellies are used, ideally from humanely raised pigs fed a vegetarian diet. This improves the nutritional profile.
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Dry curing – The pork is rubbed with a mix of sea salt, natural spices, celery juice powder and sugar. It cures for 5-7 days.
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Smoking – The pork is smoked over natural hardwood for up to 12 hours to enhance flavor.
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Slicing – The cured, smoked pork is sliced into rashers of uncured bacon. No artificial preservatives are added.
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Packaging – To extend shelf life, uncured bacon is packaged in oxygen-free environments to prevent spoilage.
The end result is bacon preserved naturally using celery’s nitrates, with delicious smoky flavor in every bite. It satisfies bacon cravings without artificial ingredients.
Does Uncured Bacon Contain Nitrates?
This is a common point of confusion. While uncured bacon doesn’t contain artificial sodium nitrate or nitrite, it does contain natural nitrates from celery juice powder, usually around 10-15 parts per million.
When bacterial enzymes in the pork convert natural nitrates to nitrites, this enables the curing process. So uncured bacon still requires nitrates to be preserved, just from a natural plant source rather than artificial means.
The amount of nitrates ends up being similar in both uncured and cured bacon. But some studies suggest naturally-occurring nitrates may be less harmful than artificial sources when consumed in moderation.
Is Uncured Bacon Healthier Than Regular Bacon?
With its natural ingredients and lack of artificial preservatives, it’s easy to assume uncured bacon is healthier. But the differences are less significant than you may think:
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Fat and calorie content – Uncured bacon is just as high in fat and calories as cured bacon since both come from fatty pork belly.
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Carcinogens – Natural “nitrates” may form fewer carcinogens, but more research is needed on any cancer-risk differences.
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Sodium content – Uncured bacon still contains large amounts of sodium from the salt used to cure it.
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Ingredients – While free of artificial additives, uncured bacon can still contain flavor enhancers like MSG.
Overall, uncured bacon is very comparable to cured bacon in nutritional value. While the natural curing process sounds healthier, there is limited evidence proving uncured bacon is significantly better for you. It’s still a high-sodium, high-fat processed meat.
As with any bacon, it’s smart to enjoy uncured bacon in moderation as part of a balanced diet, rather than treating it as a true health food.
Tips for Cooking and Serving Uncured Bacon
Here are some useful tips for working with uncured bacon:
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Cook over medium to medium-low heat to prevent burning from the sugar content. The lower temperature allows the bacon to render its fat slowly.
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Bake uncured bacon in the oven on a foil-lined pan for easy cleanup. This also prevents splattering.
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Because uncured bacon is leaner than cured, watch closely to avoid overcooking. Cook just until it reaches desired crispiness.
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When microwaving, use a bacon rack or paper towels to minimize mess. Cover with paper towels to prevent splatters.
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Let sit for a few minutes after cooking as the cook time may be shorter than expected. The strips will become even more crisp as they cool slightly.
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Store unused raw uncured bacon in an airtight container in the fridge for 5-7 days maximum.
With a few minor adjustments to your normal bacon cooking method, it’s easy to enjoy the smoky flavor of uncured bacon.
Is Uncured Bacon Right for You?
If you love crispy bacon but want to avoid artificial additives, uncured bacon provides a tasty alternative to regular cured bacon. While health differences are minimal, the peace of mind of natural ingredients makes it an option worth trying.
As with any bacon, practice portion control and balance with nutritious whole foods. In moderation, uncured bacon can be an occasional part of a healthy diet. Just don’t be fooled into thinking it’s a health food!
Cured vs. Uncured Bacon
The main difference between cured and uncured bacon is in the ingredients used for curing. Yes, contrary to what these terms imply, both cured and uncured bacon are cured. They just use different curing agents.
More meat products are cured than you might think. Popular cured meats include hot dogs, ham, and smoked sausages like bratwursts and Polish kielbasa.
Cured bacon utilizes nitrates and nitrites, such as sodium nitrate and sodium nitrite. There are chemicals and food preservatives in the meat that help it stay pink and get better.
Uncured bacon doesn’t contain added nitrates or nitrites. Instead, it relies on natural ingredients such as cultured celery powder and sea salt during the curing process. While these products are still technically cured, the USDA requires bacon without nitrate and nitrites to be labeled with the phrase “Uncured Bacon, No Nitrates or Nitrites Added.”
Now that you know the difference between cured and uncured bacon, let’s talk about why it’s important.
Added nitrites and nitrates may be harmful to your health. Studies have shown that these chemical additives are not easily processed by your body, and may turn into nitrosamines. Nitrosamines are carcinogenic, meaning that they may lead to the development of cancer. They may also cause reproductive issues and birth defects.
You could, however, skip the nitrates and nitrites and instead choose bacon that has been cured with cultured celery powder. Coleman Natural uses this natural ingredient in our uncured bacon because it is thought to have no bad effects on health.
What Does Curing Do?
This process of curing meat and bacon is meant to make them last longer and keep them from going bad. It also inhibits the formation of harmful bacteria that can cause foodborne illnesses. It helps keep meat fresh, makes it safe to eat, and can also help preserve color and flavor.
As the meat absorbs curing agents, it loses some of its moisture and begins to inhibit the growth of microorganisms, including some pathogens. Clostridium botulinum, the toxin responsible for botulism, is just one harmful bacteria that can be stopped in its tracks by curing.
The curing process can also change the properties of meat. Cured meats often become more tender as they become resistant to bacterial growth and spoilage. That means cured meat is often juicy and full of flavor!.
At Coleman Natural, we only use natural ingredients to cure our bacon and other meats so that your family and friends can enjoy them.
What is the difference between cured and uncured meat?
What is uncured bacon?
Uncured bacon is bacon that hasn’t been cured with sodium nitrites. Usually, it’s cured with a form of celery, which contains natural nitrites, along with plain old sea salt and other flavorings like parsley and beet extracts. Since 2020, the FDA requires that uncured bacon has to be labeled “Uncured bacon.
Is there a difference between cured and uncured bacon?
On the whole, there is not much taste difference between cured and uncured bacon. There are some people out there that claim the lack of chemicals in uncured bacon help to enhance the natural “porkiness” of the meat. But if it hasn’t been clear yet: I am a little bacon freak, and I can’t really tell the difference between the two.
What does uncured bacon taste like?
When it comes to flavor, uncured bacon doesn’t taste spectacularly different than the cured. They both contain lots of fat and salt. However, depending on the pig cut part, the ingredients used for curing, and the processing methods, the taste can vary from one product to another.
Does uncured bacon taste saltier than cured bacon?
Because uncured bacon has to sit in its brine for longer, in other instances it can taste saltier than some cured bacon, but the difference is negligible. It is more likely that you’ll taste the difference in flavor based on what seasonings were added and how it was smoked.