What Is the Distinction Between Cured and Uncured Bacon?

It sounds like bacon when long strips of scrumptious fatty pork sizzle on fire. Streaky bacon is the most prevalent variety of bacon in the United States, although new variations are always appearing. However, some of the nomenclature used for them might be perplexing.

Consider the difference between cured and uncured bacon. Are you serious? I used to believe that all forms of bacon (whether wet brined or dried) were cured.

If this is the case, what is the significance of the perplexing term “uncured”?

People that are interested in bacon will have a lot of questions. To begin, what is the difference between cured and uncured bacon, do they taste the same, and is one healthier than the other? Answer each of these questions one by one.

The Basics About Bacon

The term bacon refers to a cured and occasionally smoked flesh component of the pig. Its distinctive taste combines salty, fatty, sweet, and smokey characteristics that stand out in any meal.

Bacon is classified into many categories based on the section of the animal from which it is derived and certain other production specifics. The streaky bacon is the same as standard American bacon, which is sliced from the pig’s side. Because of its high fat content, it is thinly sliced and crisps up beautifully when cooked.

Back bacon, on the other hand, is a ham-like variant of bacon derived from a slimmer section of the swine, the loin. Americans refer to it as Canadian bacon, whereas Canadians refer to it as back bacon or peameal bacon.

Remember that regardless of the meat component utilized, every bacon (even if the label states uncured) goes through the curing process. It makes sense given that the major goal of curing is to preserve the meat and prevent bacterial development. However, curing enhances the flavor of the meat.

Understanding what uncured bacon is can help you comprehend the technicalities of curing pork.

What Is Dry Cured Bacon?

Dry curing is the method through which fresh swine flesh is transformed into excellent, well-preserved bacon. The so-called cure is a combination of several dry substances that is applied to the meat. Commonly used ingredients include salt, aromatics, spices, sugar, and sodium nitrites.

The meat cures for a week or longer, during which time it loses fluids and progressively becomes drier, firmer, and darker in color. After this period, the bacon is rinsed well and either smoked or air-dried as a final process.

What Is Wet Cured Bacon?

Another way of preserving pork is wet curing. It’s also known as brining. It permits the meat to remain submerged in a combination of water and additional additives such peppercorns, sugar, salt, and sodium nitrate. There are several taste options, including honey, maple syrup, whiskey, and beer.

After curing, the bacon may be smoked, cooked in a convection oven to speed up the process, or simply air-dried. Wet curing produces a product that is not significantly different from dry curing. It simply stores more moisture and weighs heavier, yet when cooked in a skillet, it shrinks more than its dry version.

Uncured Bacon Versus Cured

Since curing is required to keep bacon from spoiling, how can there be an uncured bacon variant, and what does this word mean? The solution is considerably easier than you would think.

To begin, all forms of bacon must be cured before they can be eaten. Uncured bacon, on the other hand, is cured with natural nitrates rather than manufactured sodium nitrates. These chemicals may be found in natural foods including beets, celery, and other plants.

So it all boils down to employing natural rather than artificial components in the remedy solution. The idea is not novel. Vitamin C, for example, has long been utilized as a natural preservative not just in meals but also in other items.

Uncured bacon products must be labeled as such, and some may also be labeled as sodium nitrite-free.

In terms of health, the uncured variety is somewhat better since it has no chemical preservatives, but keep in mind that it still contains a lot of saturated fat and salt. High salt intake may contribute to high blood pressure, while high saturated fat intake is linked to high cholesterol and probable cardiac issues.

When it comes to flavor, uncured bacon does not taste much different from cured bacon. They are both high in fat and salt. However, the flavor of the result might vary depending on the pig cut section, the substances used for curing, and the processing procedures.

What Are Nitrates In Bacon?

You’ve probably heard that nitrite and nitrate preservatives in processed meats are bad for your health. Some argue that they are not harmful in and of themselves, but that it is dependent on how these meats are prepared. High temperatures, for example, facilitate the formation of nitrosamines, a carcinogenic chemical. The danger with processed meat, on the other hand, is evaluated as fairly low.

Furthermore, both nitrates and nitrites are authorized preservatives that inhibit the action of harmful bacteria in ham, bacon, salami, and certain varieties of cheese. Furthermore, certain vegetables, such as beetroots, are high in nitrates, which have been demonstrated to have extremely favorable consequences in terms of decreasing blood pressure and providing other health advantages.

So, are these chemicals harmful to our health? The solution is straightforward: seek for nitrates found in specific fruits and vegetables rather than those found in most processed meats. By include a variety of beneficial nitrates in your diet, you may reduce the possible health risks associated with consuming items containing synthetic or chemical-based nitrates.

Aside from increasing natural nitrates from fresh fruits and vegetables, you may also limit the amount of manufactured nitrates in your diet, which is why uncured bacon is a healthier choice.

The Bottom Line

Bacon, whether cured or uncured, has advantages and disadvantages. Consume it in moderation and supplement your diet with lots of fresh fruits and vegetables.