What Is The Difference Between Cured And Uncured Meat

Uncured bacon is still cured only with nitrites contained in celery.

Let s start with the fact that all types of bacon must be cured before they are consumed. This is why ham s texture is distinctly different from the texture of a pork roast even when the two cuts come from the same part of the animal. Curing is the process of preserving meats through the application of chemicals acid salt and or sugar to remove water and prevent spoilage. These compounds are sourced from natural foods such as beets celery and other vegetables.

Cured meats can easily be distinguished from uncured meats by their texture color and aroma. So all preserved meats are cured right. The curing process may also include adding a combination of sugar salt and other flavors. Labeling meat as uncured is mainly a regulatory quirk and marketing gimmick created by a consumer demand to eat healthier and consume fewer chemicals in general.

Uncured meat products are cured with sodium nitrite that is produced by bacterial reduction of sodium nitrate that is found naturally in celery. Tastes like classic bacon ham lasts longer than uncured. But instead of using sodium nitrates that are synthetically made additives uncured bacon is cured with natural nitrates. Cured meats use chemicals and additives while uncured meats rely on natural salts and flavorings.

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The color of cured ham will be pink or deep rose. Uncured bacon is generally left in a more natural green state than cured bacon and so tastes more like the pork belly itself. Quite simply it s all a matter of how the meats are preserved. The amount of sodium nitrite is 1.

Ham is made from the hind leg of a hog. Cured meats use chemicals and additives while uncured meats rely on natural salts and flavorings. The salting process leaves the muscle fibers slightly denser than before as proteins in the meat contract. Cook and taste similar to cured meats.

Quite simply it s all a matter of how the meats are preserved. Use a chemical preservative like sodium nitrite with the salt mixture. Both methods are used to preserve meat. Cured meat products are cured with food grade sodium nitrite and or sodium nitrate that can come from a number of different sources.

Cured meats have nitrates. Cured meats use chemicals and additives while uncured meats rely on natural salts and flavorings. Sometimes sodium nitrate from celery may be used as well. Fresh uncured ham is an unpreserved leg of pork whereas cured ham is processed ham that is preserved through wet or dry curing that may include smoking.

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Cured meats have nitrates. Will be pinker in color due to the preservatives.