As a bacon lover, I was curious to try curing my own pork belly into bacon at home However, many bacon curing recipes call for pink salt, also known as curing salt While this ingredient helps preserve meat and gives bacon its signature pink color, some folks prefer to avoid it due to the nitrites it contains.
The good news is, you can cure delicious bacon without pink salt! It just takes a little care and patience. In this comprehensive guide, I’ll walk through everything you need to know to make your own nitrite-free bacon at home
Why Cure Bacon Without Pink Salt?
Pink salt contains sodium nitrite, which prevents botulism and other harmful bacteria when curing meat. However, there are a few reasons some people choose to cure bacon without it:
- Nitrites can convert to nitrosamines at high heat, which are linked to cancer
- Some people have sensitivities to nitrites and nitrates
- Want to avoid processed ingredients for a more natural cure
- Personal preference for no artificial preservatives
While nitrites allow for quicker curing times, bacon can be safely cured without them. It just requires more care and a longer curing process.
Dry Curing Method for Nitrite-Free Bacon
The best way to cure bacon without pink salt is using a basic dry cure method. This involves rubbing the pork belly with a salt and sugar mixture and allowing time to work its preserving magic. Here’s how it’s done:
Ingredients:
- Pork belly
- Sea salt or kosher salt
- Brown sugar, maple sugar, or coconut sugar
- Spices of your choice (optional)
Process:
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Rinse pork belly and pat dry. Trim off any excess fat.
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Make curing mixture. Use 1 cup salt and 1/2 cup sugar for every 2 lbs of pork belly. Add any spices you want for flavor.
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Liberally rub cure mix into the pork, covering all surfaces.
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Place pork in an airtight container or bag. Store in the fridge for 10-14 days, flipping periodically.
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Once cured, rinse off salt mixture and pat dry. Pork should be much firmer.
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Optionally smoke, then slice and cook as usual before eating.
While it takes longer without nitrites, the salt and sugar will ultimately cure the pork. Be sure to keep the temperature at 35-40°F for food safety.
Should You Use Nitrate Alternatives?
Some people use “natural” curing alternatives like celery juice/powder or sea salt with saltpeter. However, these can still form nitrites when exposed to high heat or bacteria, so they don’t eliminate the risks.
If avoiding nitrates/nitrites is your goal, plain sea salt and sugar is the way to go. While it won’t cure as fast or give that classic pink bacon color, it still produces tasty, chemical-free bacon.
Dry Curing Tips for Safe, Delicious Bacon
Here are some tips to follow for great nitrite-free bacon:
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Use fresh, high-quality pork to start. Avoid pumped or enhanced pork.
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Keep temps at 35-40°F and monitor humidity during curing.
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Weigh pork and measure cure ingredients precisely for proper ratios.
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Rub cure mix into all crevices and reapply to exposed areas as needed.
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Cure for full 10-14 days until pork is firm throughout. Thicker cuts take longer.
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Rinse off cure mix thoroughly before smoking or cooking.
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Use a meat thermometer and cook to at least 145°F internal temperature.
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Store cured bacon as you would fresh pork. Keep refrigerated or frozen.
Follow strict sanitization and temperature guidelines, and take the full time to cure. With some patience, you’ll be rewarded with tasty homemade bacon minus the pink salt!
Frequently Asked Questions About Nitrite-Free Bacon
If you’re new to dry curing bacon, you probably have some questions. Here are answers to some common FAQs:
Is nitrite-free bacon safe to eat?
Yes, without nitrites/nitrates it just requires extra care and curing time. Follow proper food safety guidelines for quality results.
How long does it take to cure bacon without nitrites?
10-14 days is needed for a full cure. Monitor for firmness throughout. Thicker pork bellies take longer, sometimes up to 21 days.
Will the bacon be pink?
Most likely not. Nitrites give bacon its pink color. Without them, expect your homemade bacon to be brown or tan.
Can I use celery juice/powder instead?
Yes, but these naturally contain nitrates that still form nitrites when exposed to heat or bacteria. So it won’t fully eliminate the risks.
What about using just sea salt?
You can use plain sea salt for a nitrate/nitrite-free cure, but it will take more time. Aim for 14 days minimum to fully cure.
Why does it take so long to cure without nitrites?
Nitrites speed up the curing process. Without them, you need to allow more time for the salt and sugar to penetrate deeply and properly preserve the pork.
Enjoy Your Own Nitrite-Free Bacon
With a simple dry cure method, you can make great bacon without pink salt or other controversial curing agents. While it requires more time and diligence, the result is high-quality bacon with only natural ingredients of your choosing.
For the best results, start with fresh pork belly, precisely measure ingredients, maintain ideal curing conditions, and allow the full curing time. Follow proper food safety and handling, and soon you’ll be able to cook up delicious nitrite-free bacon to enjoy!
