Bacon is a beloved breakfast food for many adding a savory smoky flavor to everything from eggs to burgers. While traditional bacon is cured with nitrites for preservation and color, there has been a rise in popularity of uncured bacon in recent years. But what exactly is uncured bacon, and what is it called?
Curing is the process of preserving meat and giving it flavor through the addition of salt, spices, smoke or other ingredients. Cured bacon is treated with sodium nitrite, which reacts with the meat to keep it from spoiling, give it its characteristic pink color, and add a salty, smoky taste.
Most bacon on store shelves today is cured in one of two ways
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Pumped Bacon – The curing solution with nitrites, salt and flavorings is injected directly into the meat to cure it. Pumped bacon can have up to 120 parts per million (ppm) of nitrite added.
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Dry-cured Bacon – The meat is rubbed with a curing mix containing nitrites, salt and spices. Dry-cured bacon can have up to 200 ppm of nitrite added.
While nitrites help prevent botulism and preserve bacon, there has been concern over the possible link between nitrites and cancer risk. This has led to an interest in uncured bacon as an alternative
What is Uncured Bacon?
Uncured bacon is bacon that has not been treated with artificial or added nitrites like sodium nitrite. However, it still contains naturally occurring nitrites from other ingredients used during curing.
Some common names for uncured bacon include:
- Nitrite-free bacon
- No-nitrate or no-nitrite bacon
- Naturally cured bacon
- Celery juice cured bacon
- Nitrate-free bacon
The Curing Process for Uncured Bacon
Instead of using man-made nitrites, uncured bacon relies on nitrites found naturally in vegetables, spices and other ingredients like celery juice powder, sea salt, cherries or beets. Here are two typical curing methods used for uncured bacon:
Celery Juice Cured
- Celery juice powder naturally contains nitrites, which cure the meat.
- Sea salt and spices like garlic and pepper are also added for flavor.
- The bacon soaks in the curing mixture to absorb the nitrites and spices.
Cherry Powder Cured
- Powdered fruit like cherries or beets provide natural nitrites for curing.
- Sea salt, brown sugar, honey and spices like red pepper also add flavor.
- Dry rubbing or soaking in the curing mix infuses the bacon with nitrites.
While the nitrite content can be slightly lower in uncured bacon, it still contains about the same amount as traditionally cured options. For example, celery juice cured bacon can have 10-15 ppm nitrites compared to 120 ppm in pumped bacon.
Is Uncured Bacon Safer Than Regular Cured Bacon?
There are some important things to know when comparing uncured and cured bacon:
- Uncured bacon still contains nitrites from natural sources like vegetables. It isn’t completely nitrite-free.
- There are no conclusive studies showing that natural nitrites are safer or less carcinogenic than sodium nitrite added during curing.
- The lower nitrite content in uncured bacon may not make a significant difference in cancer risk.
- Regardless of curing method, bacon is high in saturated fat and sodium, which should be limited for good health.
While some perceive uncured bacon as more natural and healthier, there isn’t strong evidence that it poses less health risks than traditionally cured options. Both contain nitrites and are high in fat and salt.
Finding Uncured Bacon at the Grocery Store
As demand grows for more natural meat products, uncured bacon is becoming easier to find in stores. Here are some things to look for when shopping for uncured bacon:
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Labels – Terms like no-nitrate, no-nitrite, uncured and naturally cured indicate the bacon is not treated with added nitrites. Always check the ingredients list too.
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Ingredient List – It should mention vegetable juices, sea salt, spices and other natural curing agents but no sodium nitrite.
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Smoked vs. Unsmoked – Both cured and uncured bacon come in smoked and unsmoked varieties. Smoke helps naturally preserve and flavor the meat.
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Brands – Popular uncured bacon brands include Niman Ranch, Applegate Farms, Oscar Mayer Natural, and Wellshire Farms. Local butchers may also sell homemade uncured bacon.
While uncured bacon seeks to provide a more natural curing process, it still may contain some of the same drawbacks as traditionally cured bacon. Those looking to reduce cancer risk, sodium and saturated fat intake may want to enjoy all bacon in moderation as part of a healthy diet.
Frequently Asked Questions About Uncured Bacon
Still have some questions about uncured bacon and how it compares to cured? Here are answers to some common queries:
Does uncured bacon taste different than cured bacon?
There may be subtle flavor differences, but overall the taste is similar. Uncured bacon still contains some nitrites from vegetable sources, providing a salty, smoky bacon flavor. The use of spices and sweeteners also makes both taste quite alike.
Is uncured bacon gluten-free?
Most uncured bacon is gluten-free, but it’s important to verify by reading the label. Some can contain gluten from flavorings, fruits or vegetables added during curing. Always check for a gluten-free certification.
Can you cook uncured bacon the same as regular bacon?
Yes, uncured bacon can be prepared the same ways. It sizzles up nicely in a skillet for breakfast or baked in the oven for topping salads and other dishes. Cooking times are similar to cured bacon.
Does uncured bacon shrink when cooked?
Like regular bacon, uncured bacon reduces in size and the fat renders out during cooking. Look for about a 25% shrinkage in size after cooking either cured or uncured bacon.
Why does uncured bacon look darker than cured bacon?
Traditional cured bacon gets its familiar pink color from sodium nitrite. Since uncured doesn’t contain artificial nitrite, it cures using ingredients like fruit and veggie powders that impart a darker reddish-brown color.
Understanding the curing process and terminology for different types of bacon can help consumers make more informed choices when shopping for this popular breakfast meat. While the verdict is still out on whether uncured options are markedly safer or healthier, they provide an interesting alternative using more natural ingredients. Taking a closer look at labels and curing methods allows buyers to select the right bacon for their tastes