Bacon is a beloved breakfast staple that has been enjoyed for centuries. But with concerns about artificial additives and preservatives, many people are turning to uncured bacon as a healthier alternative.
But what exactly is uncured bacon, and how is it different from regular bacon?
In this article, we’ll explore the world of uncured bacon, including what it is, how it’s made, and why it’s becoming so popular.
So sit back, relax, and get ready to learn all about this delicious and nutritious meat.
What Is Uncured Bacon Called?
If you’ve ever been to the grocery store and seen packages of bacon labeled “uncured,” you may have wondered what it’s called. The truth is, there is no specific name for uncured bacon. It’s simply referred to as uncured bacon.
But what does “uncured” actually mean when it comes to bacon? Essentially, it means that the bacon has not been cured with synthetic nitrates or nitrites, which are often used as preservatives in traditional bacon.
Instead, uncured bacon is cured using natural ingredients like celery powder, sea salt, and juice. These ingredients help to preserve the meat and give it a delicious flavor without the use of artificial additives.
The Difference Between Cured And Uncured Bacon
The main difference between cured and uncured bacon lies in the ingredients used for curing. Both types of bacon are cured, but they use different curing agents. Cured bacon utilizes nitrates and nitrites, such as sodium nitrate and sodium nitrite, which help cure the meat and maintain its pink color. On the other hand, uncured bacon doesn’t contain added nitrates or nitrites. Instead, it relies on natural ingredients like cultured celery powder and sea salt during the curing process.
While both types of bacon are technically cured, the USDA requires bacon without nitrate and nitrites to be labeled as “Uncured Bacon, No Nitrates or Nitrites Added.” This is because added nitrites and nitrates may be harmful to your health. Studies have shown that these chemical additives are not easily processed by your body and may turn into carcinogenic nitrosamines, which may lead to the development of cancer. They may also cause reproductive issues and birth defects.
It’s important to note that all bacon must be cured before consumption. However, uncured bacon undergoes a different process that’s better for you and much more flavorful. The natural nitrates found in celery, beets, and other vegetables are combined with seasonings and fresh sea salt to create a delicious bacon cure that’s free of artificial chemicals. When searching for uncured bacon in the aisles, most will be labeled as such and have an additional label of “sodium nitrate-free.” This label is essential to look for, as products that contain sodium nitrate can potentially put your health at risk.
How Is Uncured Bacon Made?
Uncured bacon is made using a natural curing process that involves injecting pork belly with a brine solution made from sea salt, sugar, and natural curing agents like celery powder. The pork belly is then left to sit in the brine for 12-24 hours, allowing it to absorb the flavors and develop bacterial resistance.
After the curing process is complete, the bacon is partially cooked during smoking and then packaged for sale. When cooking uncured bacon, it must be fully cooked before consuming. Uncured bacon can be cooked in various ways, including on the stove, in the oven, on the grill, in a microwave, or even in an air fryer.
When shopping for uncured bacon, it’s important to look for labels that indicate it is “sodium nitrate-free.” This label ensures that the bacon is free of potentially harmful additives and has been cured using only natural ingredients.
The Benefits Of Choosing Uncured Bacon
Choosing uncured bacon over traditional cured bacon can have several benefits for your health. Firstly, uncured bacon is free from synthetic nitrates and nitrites, which have been linked to an increased risk of certain cancers and other health issues when consumed in large amounts. By choosing uncured bacon, you can reduce your intake of these potentially harmful additives.
In addition, uncured bacon is often lower in sodium and fat than traditional cured bacon. This can be beneficial for those who are watching their salt and fat intake, as excess consumption of these can lead to high blood pressure, heart disease, and other health problems.
Furthermore, uncured bacon is often made with natural ingredients like celery powder and sea salt, which can provide additional health benefits. For example, celery powder contains nitrates that are naturally occurring and can help to lower blood pressure and improve circulation.
How To Cook With Uncured Bacon
Cooking with uncured bacon is just as easy as cooking with traditional bacon, but there are a few differences to keep in mind. First, it’s important to note that uncured bacon may have a slightly different color and texture than traditional bacon, but this doesn’t affect the taste.
One popular method for cooking uncured bacon is to bake it in the oven. Preheat the oven to 400°F and line a baking sheet with foil. Lay the bacon slices on the sheet, making sure they’re not overlapping. Bake for 15-35 minutes, depending on the thickness of the bacon and how crispy you want it. Flip the bacon slices over halfway through cooking to get them evenly crispy on both sides.
Another option is to cook uncured bacon in a frying pan on the stove. Heat the pan over medium-high heat and add the bacon slices. Cook for 5-7 minutes per side, or until crispy.
When cooking with uncured bacon, it’s important to note that it may not have the same level of saltiness as traditional bacon. To add more flavor, consider seasoning the bacon with salt, pepper, and other spices before cooking. Smoked paprika is a popular choice for adding extra flavor to uncured bacon.
Once cooked, uncured bacon can be stored in an airtight container in the fridge or freezer for later use. It can also be reheated in the microwave or in a frying pan on the stove.