whats the difference between cured and uncured turkey bacon

What’s the Difference Between Cured and Uncured Turkey Bacon?

Turkey bacon has become a popular lower-fat lower-calorie alternative to traditional pork bacon. But you may have noticed labels for both cured and uncured turkey bacon at the store. This can create confusion about how these two types of turkey bacon differ.

In this article, we’ll explain what “cured” and “uncured” mean when it comes to turkey bacon and how this impacts the taste, texture, nutrition and cooking of these breakfast meats.

Defining Cured vs. Uncured Turkey Bacon

First, it’s important to understand what curing means for any type of bacon. Curing is the process of preserving meat and adding flavor by soaking it in a brine solution. The brine contains salt, sometimes sugar, and curing agents like nitrates or nitrites.

Cured turkey bacon goes through this brining process to prolong shelf life and impart the classic bacon flavor Traditionally, sodium nitrite has been used as the curing agent

Meanwhile, uncured turkey bacon uses natural curing agents like celery powder instead of artificial sodium nitrite. However, it still goes through a curing process – the label “uncured” is a bit misleading.

Below is a more detailed overview of how cured and uncured turkey bacons are produced:

Cured Turkey Bacon:

• Turkey bellies submerged in wet brine with salt, sugar, sodium nitrite
• Cures for 1-2 days to absorb the flavors
• Smoked over wood chips for smoky flavor (optional)
• Cooked at low temperature until done

Uncured Turkey Bacon:

• Turkey bellies soaked in a brine of salt, sugar, celery powder
• Celery powder provides natural nitrates that cure the meat
• No artificial preservatives like sodium nitrite
• Smoked and cooked same as cured bacon

As you can see, uncured turkey bacon goes through a very similar curing and cooking process. The main difference is the curing agent used.

How Do They Taste Different?

When it comes to taste, cured and uncured turkey bacon are quite similar. Both undergo the process of curing, smoking and cooking that creates the familiar bacon flavor.

Subtle differences some notice in taste:

• Cured turkey bacon is often slightly saltier due to the sodium nitrite.
• Cured turkey bacon may have a hint of more “chemical” or bitter flavor from the nitrites.
• Without artificial additives, uncured tastes slightly more natural and woodsy.

However, these differences are minor. Overall, cured and uncured turkey bacon can substitute for one another in recipes with negligible impact on taste.

Texture Differences

The textures of cured and uncured turkey bacon are also comparable. Both tend to be:

• Leaner than pork bacon with less marbling
• More moisture since turkey has less fat than pork
• More tender, less crispy when pan-fried

Some find uncured turkey bacon to be slightly softer and chewier since the natural curing gives less firmness. But again, the textural differences are subtle between the two.

Nutrition Profile

One of the main appeals of turkey bacon is its nutrition profile compared to regular pork bacon:

• Around 50% less fat and calories
• Less saturated fat and sodium
• More protein per ounce

The nutrition stats are very similar for cured and uncured turkey bacon. If anything, uncured has slightly less sodium from not containing sodium nitrite. But both make an excellent low-calorie breakfast protein.

Cooking Cured vs. Uncured Turkey Bacon

Cooking cured and uncured turkey bacon is nearly identical. You can pan fry, bake or microwave them interchangeably. Keep in mind turkey bacon generally requires lower cooking temperatures and less time to crisp up than pork bacon.

Some tips for cooking turkey bacon perfectly:

• Use a non-stick pan to prevent sticking
• Start with a lower heat around medium and increase slowly
• Cook for 2-5 minutes per side, less than pork bacon
• Bake at 375°F for 10-15 minutes, flip halfway

The little nitrite in cured turkey bacon may help it hold its color better during cooking. But uncured will cook up very similarly, delivering the same bacony satisfaction.

Buying Cured vs. Uncured Turkey Bacon

Both cured and uncured turkey bacon are easy to find at any major grocery store. Popular brands like Oscar Mayer, Jennie-O, and Butterball make both versions.

Cured turkey bacon tends to be a little cheaper than uncured. But prices fluctuate, so shop around for deals.

When browsing the turkey bacon selection, read labels closely to verify ingredients and nutritional info to suit your preferences.

Should You Pay More for Uncured?

With cured and uncured turkey bacon being so alike in taste and texture, is it worth paying extra for uncured? It depends on your priorities:

Reasons to Buy Uncured

• Avoid nitrites/nitrates
• Perceived as more “natural”
• No bacon “aftertaste”

Reasons to Buy Cured

• Typically cheaper
• Longer shelf life
• Slightly better texture

Neither is necessarily healthier, since both are processed meats that should be eaten in moderation. But if choosing more natural ingredients is important for your diet, then splurging on uncured turkey bacon may be worth it to you.

The Takeaway on Cured vs. Uncured

Hopefully this breakdown has helped decode what sets cured and uncured turkey bacons apart. While the “uncured” label sounds healthier, both go through a curing process to achieve the familiar salty, smoky bacon taste.

Aside from minor differences in saltiness, bitterness and texture, these two turkey bacons can be used interchangeably in recipes. So choose based on your budget, preferences for natural or artificial curing agents and availability at your local grocer.

Whichever you enjoy, turkey bacon makes a flavorful, lower-calorie alternative to beefy pork bacon. Moderation is still key, but it can be part of a healthy breakfast or sandwich when you’re craving that irresistible bacon flavor.