Can You Make Bacon Without Curing Salt?

Curing salt, also known as pink salt or Prague powder, is a common ingredient used in recipes for homemade bacon and other cured meats. However, some people prefer to avoid the nitrates in curing salt due to potential health concerns. So an important question arises – can you make bacon without curing salt?

The short answer is yes, you can absolutely make bacon without curing salt. However, there are some important considerations when it comes to technique, safety, and achieving the classic bacon flavor we all love. In this article, we’ll cover everything you need to know, including:

• The purpose and function of curing salt
• Pros and cons of making bacon without curing salt
• Step-by-step guide to making bacon without curing salt
• Tips for maximizing flavor
• Ensuring food safety

Let’s dive in and learn how to make delicious homemade bacon without curing salt!

What is Curing Salt and What Does it Do?

Curing salt also called pink salt or Prague powder is a mixture of table salt and sodium nitrite that is used to cure meats like bacon, sausage, and corned beef. It serves several important functions

• Prevents bacteria growth – the nitrites in curing salt inhibit the growth of harmful bacteria like botulism and listeria. This is especially important for meats that will be smoked or aged.

• Adds flavor – curing salt gives cured meats like bacon and ham their characteristic tangy, savory flavor

• Provides color – the nitrites cause a chemical reaction that gives cured meats their pink or red color.

Pros and Cons of Making Bacon Without Curing Salt

Here are some of the main pros and cons to consider when deciding whether to make bacon without curing salt:

Pros:

• Avoids nitrates which some consider unhealthy
• More control over ingredients and flavor
• Can customize flavor with different herbs and spices

Cons:

• Increased risk of bacteria without nitrites
• Shorter shelf life
• Different color and flavor than traditional bacon

Many people choose to avoid curing salt due to concerns over nitrate and nitrite intake. While more research is still needed, some studies link nitrites to an increased risk of cancer.

However, completely eliminating curing salt does come with tradeoffs in terms of food safety and achieving the expected bacon flavor. With proper technique though, you can absolutely make great-tasting bacon without curing salt!

Step-by-Step Guide to Making Bacon Without Curing Salt

Follow this simple process for making delicious homemade bacon without curing salt:

1. Choose Your Pork

• Pork belly – use fresh, high-quality pork belly with plenty of fat. Or…

• Pork loin – for a leaner bacon, pork loin can also be used.

2. Prepare Cure Mixture

Combine the following ingredients in a bowl:

• 1⁄4 cup sea salt
• 1⁄4 cup brown sugar
• 2 tablespoons black pepper
• Any other desired herbs/spices/flavorings

3. Coat the Pork

Rub the cure mixture all over the pork belly until fully coated. Place in a ziplock bag or container.

4. Cure in the Refrigerator

Cure for 3-5 days, flipping the bag over daily. Pork loin can cure for less time than fatty belly.

5. Rinse and Dry

Rinse pork under cold water and pat very dry. Let sit uncovered in the fridge for 8-12 hours.

6. Smoke (Optional)

Hot smoke at 180°F for 2-3 hours until internal temp reaches 145°F.

Apple, cherry, pecan, and hickory woods work great.

7. Slice and Cook

Slice into strips and cook like regular bacon until desired crispness is reached. Enjoy!

And that’s it! With just a few simple ingredients and steps, you can make tasty homemade bacon without curing salt.

Tips for Maximizing Flavor

Without curing salt, the flavor of bacon can be more subtle. Here are some tips for getting the best flavor when making bacon without curing salt:

• Use a sugar cure – brown sugar, maple syrup, or honey in the cure mixture will give great flavor.

• Salt heavily – since you aren’t using nitrites, use ample regular salt for flavor and preservation.

• Smoke it – smoking will give the bacon a delicious smoky flavor reminiscent of traditional bacon.

• Spice it up – flavor the cure with lots of spices – pepper, garlic, chili powder, cumin etc.

• Sweet glazes – brush bacon with maple syrup, honey, or brown sugar before cooking for added sweetness.

With the right combination of sweeteners, salt, smoke, and spices you can definitely make bacon that tastes fantastic without curing salt!

Ensuring Food Safety Without Nitrites

Since curing salt prevents bacteria growth, it’s important to take steps when making bacon without it to maximize food safety:

• Use freshly slaughtered or very fresh pork

• Keep meat chilled at 40°F or below during curing

• Cure pork for shorter periods, 3-5 days maximum

• Cook bacon thoroughly to 145°F internal temperature

• Refrigerate for up to 1 week, or freeze for 1-2 months

By starting with high-quality pork and keeping temperatures low during the process, you can make tasty homemade bacon minus the curing salt!

While curing salt is a traditional ingredient used to make bacon, it’s absolutely possible to make great-tasting bacon without it. The keys are using high-quality pork, heavily salting the cure, maximizing flavor with sugars and spice, smoking, and adhering to strict food safety practices.

With test batches and a bit of practice, you can perfect your own recipe for making awesome bacon at home without curing salt. So don’t be afraid to experiment and come up with your own unique artisanal bacon creation!