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.
With its signature salty, smoky flavor, bacon is one of the most popular cured meats. But with recent concerns over nitrates and food additives you may see “uncured” bacon at the store and wonder – is bacon still considered a cured meat if no curing agents are used?
The answer is complicated, because there are actually various ways to prepare bacon, some involving curing and some not. Let’s take a closer look at how bacon is made and the differences between cured, uncured and naturally cured bacon.
Traditional Curing
Curing is the process of preserving meat or fish through salting, smoking, pickling or adding preservative ingredients like nitrite and nitrate. It helps extend shelf life and enhances flavor.
Traditionally. bacon is cured by
-
Rubbing pork belly with a dry curing mix containing salt nitrates/nitrites sugar and spices
-
Soaking the pork in a wet brine of salt, nitrates/nitrites, sugar and spices
-
Smoking the pork belly after curing to develop flavor
This process both preserves and flavors the meat, giving bacon its characteristic salty, smoky taste. The nitrates and nitrites prevent bacterial growth and give bacon its pink color when cooked.
Concerns Over Nitrates/Nitrites
Recently, there’s been concern over the safety of nitrate and nitrite additives in cured meats like bacon.
When exposed to high heat and acidic conditions, nitrates can convert into cancer-causing compounds called nitrosamines in the body. Studies link high processed meat consumption with increased cancer risk.
While more research is needed, these concerns have led to increased demand for uncured and “naturally cured” bacon options.
Uncured Bacon
To meet demand, many bacon manufacturers now offer “uncured” or “no nitrate/nitrite added” products.
While labeled as uncured, these products still use alternative curing methods to prevent bacterial growth and extend shelf life:
- Celery powder or celery juice (natural source of nitrate)
- Cultured celery extract
- Vinegar or lemon juice
- Cherries or other antioxidant-rich fruits
The naturally occurring nitrate in celery allows for curing action without using artificial sodium nitrate. Antioxidants from ingredients like cherries also contribute to preservation.
While likely minimal, these alternative curing methods can still lead to nitrosamine formation when cooked at high temperatures. But overall, uncured bacon is likely a safer choice than traditionally cured options.
Truly Uncured Options
To avoid any source of nitrate, truly uncured bacon uses just salt, sugar and spices to season the pork belly before smoking it.
Since there are no curing agents added, the bacon is more perishable and needs to be kept refrigerated or frozen. The flavor also may be less intense.
While not technically cured, the smoking process still acts as a very minor preservative, in addition to adding flavor.
Is Uncured Bacon Healthier?
Research is conflicting on whether uncured bacon is actually healthier, especially since both contain high amounts of saturated fat and sodium.
However, uncured options clearly avoid concerning artificial preservatives, which is likely beneficial. Moderation is still key with both varieties.
Other Considerations
When choosing bacon, also consider:
-
Ingredient quality – Look for bacon without MSG, artificial smoke flavoring, etc.
-
Source – Pasture-raised and antibiotic-free pork has better nutrient quality
-
Portion size – The WHO recommends limiting processed meat to just 1-2 servings per week
-
Preparation method – Pan frying creates more carcinogens than baking
-
Pairing – Balance bacon with antioxidant-rich fruits and veggies
The Bottom Line
While technically a cured and smoked meat by definition, modern bacon can be prepared using a range of methods. Bacon cured with natural ingredients or just salt is likely a healthier choice than traditionally cured options containing sodium nitrate/nitrite.
But as with any processed meat, moderation is still key – even when choosing uncured varieties. Overall, bacon can be occasionally enjoyed as part of a healthy diet focused on whole, minimally processed foods for optimal wellness.
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.
Easy Homemade Bacon | How to Cure Your Own Bacon at Home
FAQ
Is bacon cured or uncured?
Is bacon similar to cured meat?
Is cured meat called bacon?
Is uncured bacon safe to eat?