is there unprocessed bacon

Uncovering the Truth About Unprocessed Bacon

Crispy, salty bacon is a staple of many breakfasts. But most bacon found in supermarkets contains chemical preservatives and additives. This leaves health-conscious shoppers wondering – is there truly unprocessed bacon without these concerning ingredients?

In this in-depth guide, we’ll uncover what exactly constitutes unprocessed bacon the curing process, and how to find quality bacon without chemicals and additives.

Defining Unprocessed Bacon

First, it helps to understand what “processed” means when it comes to bacon. Bacon is processed in that it undergoes curing, smoking, cooking and packaging before being sold. But not all processing techniques are equal.

Typically, mass-produced bacon contains potentially harmful ingredients like:

• Nitrates/nitrites – Curing agents linked to cancer Give bacon its pink color.

• Artificial preservatives – Ingredients like BHA, BHT, citric acid prolong shelf-life.

• Artificial flavors/colors – Make bacon more appealing Can contain MSG, carrageenan and other additives

• High heat cooking – Fries bacon quickly but creates carcinogens and destroys nutrients.

• Chemical smoke flavoring – Cheaper liquid smoke flavoring vs real wood smoking.

So when shoppers look for “unprocessed” bacon, they really want bacon without these concerning ingredients that come from mass factory processing methods.

The Curing Process Demystified

Curing is the process of preserving bacon with salt, spices, sugars and nitrates or nitrites. This is done through:

• Dry curing – Coating bacon in curing mixture and refrigerating. Takes up to 2 weeks.

• Wet curing – Submerging bacon in a brine solution. Takes 3-10 days.

• Injection curing – Injecting brine mix directly into bacon. Much faster than other methods.

There’s no such thing as “uncured” bacon, since curing of some kind is essential to preservation and food safety. But bacon can be cured without nitrates/nitrites added.

Nitrate/Nitrite-Free Bacon Options

Nitrates and nitrites are controversial curing agents. While they prevent botulism and give bacon its characteristic pink color, they can form cancer-causing nitrosamines when exposed to high heat.

Luckily, there are alternative curing options without added nitrates/nitrites:

• Celery powder/juice – Naturally contains nitrates that convert to nitrites.

• Sea salt – Plain salt cures through dehydration.

• Vinegar – Acidity inhibits bacterial growth.

• Fruit/veggie powders – Naturally supply nitrates and antioxidants.

• Spices – Contain antimicrobial compounds.

With cleaner ingredients and slower curing methods, its possible to find minimally-processed bacon without artificial additives.

Signs of High Quality Unprocessed Bacon

Here are signs you’ve found a high quality source of unprocessed bacon:

• No nitrates/nitrites listed – Uses alternative curing agents like sea salt, celery juice.

• Humanely raised meat – Pasture-raised, antibiotic-free pork from small local farms.

• Traditional wood smoking – Real hardwood smoke flavor, not liquid smoke.

• Organic and non-GMO – No pesticides, GMOs, synthetic hormones or antibiotics.

• Dry cured – Takes longer but penetrates flavor deep into meat. No injected brines.

• Packaged securely – Lack of oxygen exposure prevents rancidity.

The best sources are small-scale artisanal producers focused on traditional methods – not mass yielded factory bacon.

Healthiest Choices for Unprocessed Bacon

Look for these top recommended brands of minimally processed bacon:

• Applegate Organics Sunday Bacon
• Wellshire Farms Dry Cured Short Cut Bacon
• Whole Foods 365 Organic Dry Cured Uncured Bacon
• Pederson’s Natural Farms Dry Cured Bacon
• Pete and Gerry’s Organic Uncured Bacon
• Naked Bacon No Nitrates Original Uncured Bacon
• Jones Dairy Farm Nitrate Free Bacon
• Eden Organic Dry Cured Bacon

Big names like Applegate, Wellshire Farms, Jones, and Whole Foods all offer high quality, additive-free bacon options. Buying from local farmers markets can also yield great unprocessed finds.

Cooking and Storing Natural Bacon

To maximize nutrition and flavor from your unprocessed bacon:

• Cook low and slow – Frying risks burning and creating carcinogens. Bake at 400°F for 18-24 minutes instead.

• Limit high-heat cooking – Grilling, broiling, and pan frying can scorch nitrosamine-forming proteins.

• Add antioxidants – Basting bacon with maple syrup supplies protective compounds.

• Use thick cuts – Minimizes charring compared to thin slices.

• Allow resting – Draining excess fat after cooking reduces nitrosamine formation.

• Refrigerate unused portions – Keeps fresh for up to 2 weeks. Freeze for longer storage.

With gentler cooking methods, natural preservatives, and proper storage, it’s possible to safely enjoy bacon without health-harming additives.

Easy Homemade Unprocessed Bacon Recipe

For ultimate control over ingredients, bacon can be easily cured and smoked at home with:

• 2 pounds fresh pork belly
• 1/4 cup sea salt
• 2 teaspoons maple syrup
• 1 teaspoon black pepper
• 1/2 teaspoon cinnamon

1. Mix dry ingredients and coat pork belly. Cure in fridge 3-10 days.

2. Rinse and pat dry cured pork. Cold smoke 4-12 hours with preferred wood like apple, hickory or mesquite.

3. Slice smoked pork belly into bacon strips. Fry, bake or freeze for later.

With a simple dry brine and smoking, you can create nourishing unprocessed bacon at home.

The Bottom Line on Unprocessed Bacon

Mass-produced factory bacon may contain concerning ingredients and high heat processing methods. But checking labels for nitrate/nitrite-free, humanely raised varieties cooked gently allows enjoying bacon’s savory goodness without health hangups.

Seeking out trusted artisanal producers, quality supermarket brands, or making your own creates tasty unprocessed bacon minus risky additives. With awareness and the right choices, you can have your wholesome bacon and eat it too.