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, adding delicious smoky salty flavor to everything from eggs to sandwiches. However traditional bacon also comes with some concerns about the curing process and nitrates used. That’s where uncured bacon comes in – a process that is better for you and much more flavorful! Simply put, uncured bacon is bacon that has not been cured with synthetically-sourced nitrates and nitrites. Instead, uncured bacon is cured with natural nitrates, found in celery, beets, and other veggies.
The Curing Process
First, let’s look at how traditional cured bacon is made. All bacon goes through a curing process to preserve the meat and add flavor. Curing involves salty brines or rubs penetrating the pork to draw out moisture and make the meat inhospitable to bacteria growth.
The curing mixture for regular bacon contains sodium nitrite or sodium nitrate. These synthetic preservatives keep bacon looking pink, add flavor and prevent botulism and other foodborne illnesses. However there are some health concerns around nitrites. When exposed to high heat or acids, nitrites can turn into cancer-causing nitrosamines.
Studies suggest a link between nitrites and colorectal cancer. The World Health Organization has also classified processed meats containing nitrites as carcinogenic. While more research is needed, some consumers prefer to avoid synthetic nitrates whenever possible.
How Uncured Bacon is Made
Uncured bacon provides that smoky, salty flavor without artificial preservatives. Rather than sodium nitrite or nitrate, uncured bacon is cured with natural sources of nitrates, like celery juice or powder.
Veggies like celery, beets, spinach, and lettuce contain nitrates that convert to nitrites through fermentation. When used for curing bacon, the natural nitrite level is lower and does not form nitrosamines as readily. Uncured bacon may also include ingredients like lemon or cherry powder to help maintain color.
Without artificial preservatives, uncured bacon uses salt, spices, and smoke to prevent spoilage. To ensure safety, uncured bacon is kept refrigerated and has a shorter shelf life than cured varieties. The curing time is also longer, allowing the natural nitrates time to penetrate the meat thoroughly.
Flavor and Texture Differences
The use of natural curing agents impacts the final flavor and texture of uncured bacon. Without artificial preservatives, uncured bacon tends to have a richer, meatier taste compared to regular bacon. Some say it tastes more like real pork belly.
Uncured bacon may have a more artisanal appearance as well. It tends to be a bit darker in color since there are no nitrites to maintain pinkness. And without chemical preservatives, the fat content remains higher, creating chewier, meatier texture.
If you like smoky flavors, uncured bacon really shines. The smokiness isn’t masked by artificial flavors, resulting in more nuanced barbecue taste. Cherry or applewood smoke is often used to complement the pork.
Buying and Cooking Uncured Bacon
When shopping for uncured bacon, read the ingredients carefully. True uncured bacon will not contain any sodium nitrite or sodium nitrate, only natural sources like celery juice. Popular brands include Niman Ranch, Applegate, Oscar Mayer Natural, and Jones Dairy Farm. Or check your local butcher or farmer’s market.
Since it doesn’t have preservatives, uncured bacon is more perishable. Store it in the coldest part of your fridge and use within 7-10 days. Frozen uncured bacon keeps 2-3 months.
Uncured bacon cooks a little differently than cured bacon. The lower moisture content means it can burn more quickly if you aren’t careful. Cook over medium-low heat and pour off the fat as it accumulates to prevent over-browning.
While uncured bacon costs a little more than regular bacon, it provides worthwhile benefits. The peace of mind from avoiding synthetic nitrates plus the richer, smokier flavor make uncured bacon a tasty choice! Try it in your next BLT, baked beans, or breakfast hash for delicious results.
TL;DR Key Points:
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Uncured bacon is cured without artificial nitrates/nitrites, using natural sources like celery instead.
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It provides smoky, salty flavor without preservatives that may pose health risks.
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Uncured bacon has a more artisanal, meatier texture and deeper smoky taste.
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When cooking, use medium-low heat and pour off fat to prevent burning.
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While costing a little more, uncured bacon offers a more natural, flavorful alternative to regular cured bacon.
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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?
FAQ
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