What Does Uncured Bacon Mean? Everything You Should Know

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What does uncured bacon mean? When reading the labels on bacon at the store, a lot of people ask this question. It's not that uncured bacon doesn't cure at all; it just uses natural ingredients instead of synthetic ones.

You can choose better if you know what to look for on labels, how it's made, and how long it lasts. When making or buying bacon, it's important to know the difference.

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What Exactly Does “Uncured Bacon” Mean?

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It’s Still Cured, Just Naturally

Despite being labeled 'uncured,' the bacon undergoes a curing process using natural sources of nitrates. Uncured is different from the cured because it uses natural nitrates like celery powder instead of synthetic ones like sodium nitrate or sodium nitrites.

• Uses natural nitrates: celery, beets, and other veggies as curing ingredients.

• Still a curing process: uncured meats are preserved like cured meat.

• Cured vs uncured: only the source of nitrates differs.

• Preserves food and flavor: maintains pink color and taste.

• Includes types like: pork belly bacon, canadian bacon, irish bacon.

Understanding Health Claims and Labeling Language

Even though it is labeled as "uncured," this bacon still contains nitrates from natural sources, which can be converted into potentially harmful nitrosamines during cooking, a process that is similar to that of conventionally cured bacon.

• Label confusion: the term 'uncured' means no added synthetic nitrates or nitrites, though natural alternatives like celery powder are used.

• Same risks: natural nitrates can still form nitrosamines.

• Still processed meats: falls under red meat category.

• Sodium nitrate free: Labeled 'sodium nitrate-free,' but natural sources may still yield nitrites.

• Adds flavor and shelf life: natural or synthetic, function is the same.

How Can You Tell If Bacon Is Truly Uncured?

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Reading Labels Like a Pro

When buying bacon, look for labels that say 'No nitrates or nitrites added except those naturally occurring in celery powder'—these indicate the use of natural curing agents.

This is the best way to identify bacon cured with natural sources instead of synthetic nitrates.

• Keyword signs: sodium nitrate free, natural ingredients, celery powder.

• Naturally occurring: from vegetables like celery or other veggies.

• Meat products: may be sliced, slabbed, or smoked.

• Cured and uncured: labels define the difference between cured types.

• Look for: naturally smoked or preserved using celery extract.

Texture and Curing Methods at Home

After being cured, bacon, regardless if it's dry cured or wet cured, gets hard. It is not fully cured yet if it still feels soft or spongy.

• Firmness = cured: texture shows curing is complete.

• Bacon cured at home: requires salt, celery powder, curing time.

• Tools used: baking sheet, smoking grill, or liquid smoke.

• Used on: pork belly and other meats like canadian bacon.

• Fully cooked later: pan or oven finishes the cooking.

Does Uncured Bacon Contain Salt?

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Uncured Bacon Still Uses Salt

Salt is still needed to keep food fresh and give it taste in uncured bacon. Sea salt or kosher salt is used in the pickling process, even if the ingredients are natural or synthetic.

• Salt is key: essential for preserving bacon products

• Adds flavor and protection: guards against bacterial growth

• Same across meats: common in pork, red meat, other meats

• Not low sodium: salt levels are typically the same

• Used in all bacon cured types: cured and uncured alike

Natural Does Not Mean Sodium-Free

A big misconception is that uncured bacon has less salt. Sodium content in uncured bacon is often similar to cured bacon, though it may vary by brand.

• Same salt content: even with celery powder as a cure

• Processed meats: both types fall under this category

• Health impact: too much salt = higher risk of heart issues

• Ideal serving: keep to two slices, not more

• Eat with balance: pair with vitamin c-rich vegetables

Does Uncured Bacon Last Longer?

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Fridge & Freezer Storage Tips for Shelf Life

Both cured and uncured bacon can be kept for about the same amount of time. They last about a week in the fridge and up to six months in the freezer if they are sealed well and kept in the right way.

• Fridge life: up to 1 week unopened.

• Freezer life: 4–6 months for both cured and uncured bacon.

• Curing impact limited: curing process doesn’t extend frozen shelf life, but may influence refrigerated shelf life through microbial inhibition.

• Safe storage: use airtight wrapping or freezer bags for meat products.

• Label guidance: always check expiration when purchasing bacon from grocery stores .

Post-Opening: Use It Quickly

The bacon has a very short shelf life after it has been opened. Whether the bacon is cured or not, you should cook it within one to two days to avoid foodborne illnesses.

• Consume fast: opened bacon should be eaten within 48 hours.

• Storage tips: keep it refrigerated and sealed.

• Cook thoroughly: use a frying pan or baking sheet to ensure bacon is fully cooked.

• Avoid spoilage: look for changes in smell, slimy texture, or grayish pink color.

• Food preservation: never rely on the cured vs uncured label for extended safety.

What Is FullyHealthy and Why It Matters

Supporting Specialty Diets

If you need to follow a certain dietary needs like AIP, gluten-free, or allergen-free, FullyHealthy is the place to go. For safe choices like uncured meats and bacon products, the store works with clean-label brands.

• AIP compliant: great for elimination and reintro stages.

• Trusted brands: features meats without artificial nitrates.

• Red meat alternatives: includes products like naturally smoked pork.

Shop Smarter, Live Healthier

It's easy for people to shop on the site because it sorts food by health needs. Everything, from sauces and seasonings to uncured bacon bars, is made to make food shopping easier.

• Uncured bacon bars: bacon cured with natural nitrates like celery and other veggies.

• Bacon snacks: epic smoked maple and apple uncured bacon bars.

• Healthier meats: no synthetic nitrites added; naturally derived nitrates from celery powder may still result in nitrite formation.

• Supports food preservation: clean-label items that still preserve flavor and shelf life.
  Shop naturally smoked, sodium nitrate free meat items in the AIP collection.

Final Thoughts

Understanding the difference between cured and uncured bacon helps when choosing uncured meats at grocery stores. Uncured bacon uses celery powder instead of artificial nitrates and nitrites, often applied to pork belly. Some believe it’s safer, but both are still processed meats. Cooking methods like frying can still promote nitrosamine formation, especially at high temperatures.

Buying Canadian bacon or traditional strips requires label reading. Always take a moment to read labels and choose what feels best for you.

FAQS

What is the difference between cured and uncured?

Cured and uncured bacon differ by using artificial nitrates vs. natural celery powder for curing.

Can I cook uncured meats in a frying pan?

Yes, uncured meats like pork belly can be cooked in a frying pan like cured bacon.

Is canadian bacon part of processed meats?

Yes, canadian bacon is categorized as processed meats and may contain nitrates and nitrites.

Does celery powder replace nitrates and nitrites?

Yes, celery powder provides natural nitrates and nitrites used to cure uncured meats.

Is pork belly used in cured and uncured bacon?

Yes, both cured and uncured bacon are made from pork belly and fall under processed meats.