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    What is the Difference Between Cured & Uncured Bacon? • Coleman Natural

    What makes uncured bacon different from cured bacon? We talk about how pork bacon is made, and how to spot the best, healthiest bacon to feed your family.

    What is the Difference Between Cured & Uncured Bacon?

    Is there anything that doesn’t taste better with bacon?

    Bacon can be used to take just about any dish up a notch by adding flavor and a crunch factor. It’s a great source of high-quality protein that can be cooked in a number of ways, and many kids and adults alike love it.

    For all these reasons, bacon is incredibly popular. According to the Foundation for Economic Education, the average American eats about 18 pounds of bacon annually.

    Coleman Natural Hickory Smoked Uncured Bacon is always a bestseller, and we understand why. On top of tasting great, we’re proud to say our pork bacon is made with simple, natural ingredients. And, it’s uncured.

    You might be wondering: What’s the difference between cured and uncured bacon, and why do we choose to make all of our bacon uncured? Let’s dive into how bacon is made.

    Cured vs. Uncured Bacon

    The main difference between cured and uncured bacon is in the ingredients used for curing. Yes, contrary to what these terms imply, both cured and uncured bacon are cured. They just use different curing agents.

    More meat products are cured than you might think. Popular cured meats include hot dogs, ham, and smoked sausages like bratwursts and Polish kielbasa.

    Nitrates and nitrites, such as sodium nitrate and sodium nitrite, are chemical compounds and food preservatives used in the curing process. Cured bacon contains these added preservatives, while uncured bacon uses natural ingredients such as cultured celery powder.

    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 nitrosamines before they are digested. Nitrosamines are carcinogenic, meaning that they may lead to the development of cancer. They may also cause reproductive issues and birth defects.

    We use cultured celery powder to cure our meats here at Coleman Natural. We’ve been making all-natural products since 1875, and you won’t find any artificial ingredients in our uncured bacon products.

    What Does Curing Do?

    Curing is the process by which meat is preserved to lengthen its shelf life and prevent the formation of harmful bacteria that can cause foodborne illnesses. It keeps meat fresh and makes it safe to eat. It also preserves color and flavor.

    As the meat absorbs curing agents, it loses some of its moisture and begins to inhibit the growth of microorganisms, including some pathogens. , the toxin responsible for botulism, is just one harmful bacteria that can be stopped in its tracks by curing.

    The properties of meat can also change during curing – growing more tender in addition to becoming resistant to bacterial growth and spoilage. Cured meat is often juicy and full of flavor!

    At Coleman Natural, we only use natural curing ingredients to make our bacon and other meats delicious and healthy for your family and friends to enjoy.

    How Is Uncured Bacon Made?

    Uncured bacon is made by curing and smoking meat. First, pork belly is injected with a brine of salt, sugar, and curing agents. This brine can include flavorings as well.

    The pork sits in this solution between 12 and 24 hours, absorbing the brine’s flavors and developing bacterial resistance.

    After curing in this solution, the pork is slow-smoked over real wood or using liquid smoke. Coleman Natural bacon is smoked over natural hickory or applewood. Different bacon products contain different types and levels of smoke, which can affect the flavor greatly.

    The pork belly is then chilled and pressed to prepare it for slicing, ready to be cut into uniform slices. Finally, the bacon is packaged and shipped to stores. At this point, it has been partially cooked during smoking, but it must be fully cooked before eating. You can cook bacon in a skillet on the stove, on a baking sheet in the oven, or even on the grill, in a microwave, or in an air fryer!

    This Pork and Bacon Burgers recipe is a perfect way to eat bacon during the grilling season. Using Coleman Natural ground pork and your favorite variety of our uncured bacon, you’ll end up with a juicy burger that takes just 10 minutes to prepare.

    But if you don’t want to fire up the grill, you can always count on this Sun-Dried Tomato and Bacon Pasta Salad to serve up the smoky bacon flavor you’re craving.

    When purchasing bacon for your family, read product labels and keep an eye out for added nitrates, nitrites, and artificial ingredients. We only use natural ingredients such as sea salt, brown sugar, and cultured celery powder in our uncured bacon products.

    Choose Uncured Bacon from Coleman Natural

    You won’t see any added nitrates, nitrites, or artificial ingredients on our labels because we believe in making wholesome, healthy, and delicious products for your family to enjoy.

    Source : www.colemannatural.com

    Cured vs Uncured Bacon: What's The Difference?

    Whether you're a bacon enthusiast or skeptic, you've probably heard rumors around cured vs uncured bacon. Here's what you really need to know abo...




    Bacon is arguably one of the most delicious foods around. Whether you choose to whip up a batch of bacon to accompany your breakfast pancakes or add it as a topping on a tasty burger, it's a tempting treat that's hard to ignore. One of the things we love about bacon is that itsflavor profile is incredibly versatile! It tastes just as great when paired with a healthy veggie as it does when turned it into a savory seasoning salt. With several different varieties now available like Irish bacon and applewood smoked, it's no wonder as to why the bacon section of grocery stores is continually expanding. While the flavor profile of your bacon does not necessarily make a difference in terms of your health, there is one factor that will - the curing process.

    When searching for the perfect type of bacon to purchase, we often see the words "cured" and "uncured" on the label. Though bacon is a cured meat by definition, there are a variety of different preservation processes that the meat can go through. Some methods are so natural that the cured meat is labeled as uncured. But what is uncured bacon? Is it safe to eat? Healthier for you?More flavorful? Our team of experts has come together to answer all of these questions aboutpork products and more! Read on to discover the differences betweencured vs uncured bacon. We'll outline what makes each type of bacon unique and the different processes each meat endures to create the delicious tasting treat that you love so much.


    First, let's talk about bacon (more importantly, Tender Belly Bacon). A typically high-protein treat, United States style bacon is commonly made from side pork. In other words, the meat is cut from the side of the pig. However, in the United Kingdom, bacon is cut from the loin. This style is typically called Irish Bacon or Canadian Bacon. The main difference between each is the texture of the meat. Side pork, United States Bacon, is usually fattier, with lines of fat running parallel to the meat while Irish bacon naturally takes on a more ham-like texture. Now perhaps you may be wondering, “What is uncured ham? And does it undergo a similar process as bacon?”

    No matter what style of bacon you're consuming, the meat has been cured in one way or another. As we dive more in-depth into the curing process, it's important to note that no matter what style of bacon you purchase, it must be cooked thoroughly before being consumed.


    Cured bacon is bacon that has been preserved with a combination of salt, sodium, and nitrates. Nitrates, in particular, are what give bacon a pink color and help to preserve it over time.


    So, exactly how does bacon go from fresh pork to flavorful well-preserved meat? The more traditional and commonly used method for curing bacon is known as dry curing. Dry curing is when the fresh pork is rubbed with salt, seasonings, nitrates, and in some cases, sugar. The meat is then left to cure for a week or two. Since this method relies solely on dry ingredients, there is no need to add any liquid to the process. After being cured, the bacon is rinsed off. For an extra boost of flavor and preservation, after seasoning, most bacon is placed into a smoker. If a smoker is not used, the meat is instead put into a conventional oven or left to air dry in cold temperatures for weeks or sometimes months!


    In addition to dry curing, wet curing can also be used to preserve pork and make bacon. Because wet curing is much faster than dry curing, it's become the preferred method for many large commercial brands. Most bacon today is cured through wet curing. Curing ingredients like salt, sugar, seasonings, sodium nitrate and other chemicals are mixed to create a brine that the bacon is soaked in or injected with. This injection method is called pumping and is the quickest way to cure bacon. After the bacon has been cured, similar to dry curing, the meat is then smoked for added flavor, taste, and preservation.

    When creating commercially produced bacon instead of a smoker, a convectional oven is used to speed up the process. This heating process only takes about six hours, which is much faster than smoking, which can take several days. At the end of the process, liquid smoke is commonly added to bacon to replicate the smoky flavor.

    When choosing which bacon to purchase, keep in mind that most commercial bacon curing methods are focused more on mass production than quality.




    Now that we've discussed all that cured bacon is, you may be wondering how bacon can be made without curing? The truth is, all bacon must be cured before consumption. While uncured bacon is still cured bacon, it undergoes a much different process. A process that is better for you and much more flavorful! Simply put, uncured bacon is bacon that has not been cured with synthetically-sourced nitrates and nitrites. Instead, uncured bacon is cured with natural nitrates, found in celery, beets, and other veggies. When the vegetables are combined with seasonings and fresh sea salt, they create a delicious bacon cure that's free of artificial chemicals. When searching the aisles for uncured bacon, 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.

    Source : www.tenderbelly.com

    Is Bacon Bad for You, or Good? The Salty, Crunchy Truth

    Learn what the terms “cured” and “uncured” bacon actually mean when you see them in the store.


    Is Bacon Bad for You, or Good? The Salty, Crunchy Truth

    Written by Kris Gunnars, BSc — Updated on April 30, 2018

    Many people have a love-hate relationship with bacon.

    They love the taste and crunchiness but are worried that all that processed meat and fat could be harmful.

    Well, many myths in the history of nutrition didn’t stand the test of time.

    Let’s find out if the idea that bacon causes harm is one of them.

    How Is Bacon Made?

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    There are different types of bacon and the final product can vary from manufacturer to manufacturer.

    Bacon is made from pork, although you can also find similar products like turkey bacon.

    Bacon typically goes through a curing process, during which the meat is soaked in a solution of salt, nitrates and sometimes sugar. In most cases, the bacon is smoked afterward.

    Curing and smoking are ways to preserve the meat, but these processing methods also contribute to the characteristic taste of bacon and help preserve its red color.

    Adding salt and nitrates makes the meat an unfriendly environment for bacteria to grow. As a result, bacon has a much longer shelf life than fresh pork.

    Bacon is a processed meat, but the amount of processing and the ingredients used vary between manufacturers.


    Bacon is made from pork and goes through a curing process where it is soaked in salt, nitrates and other ingredients.

    Bacon Contains a Lot of Fat

    The fats in bacon are about 50% monounsaturated and a large part of those is oleic acid.

    This is the same fatty acid that olive oil is praised for and generally considered “heart-healthy” (1

    Trusted Source Trusted Source ).

    Then about 40% is saturated fat, accompanied by a decent amount of cholesterol.

    The remaining fat in bacon is 40% saturated and 10% polyunsaturated, accompanied by a decent amount of cholesterol.

    Dietary cholesterol was a concern in the past, but scientists now agree that it has minor effects on cholesterol levels in your blood (2

    Trusted Source Trusted Source , 3 Trusted Source Trusted Source , 4 Trusted Source Trusted Source ).

    In contrast, the health effects of saturated fat are highly controversial. Many health professionals are convinced that a high intake of saturated fat is a major cause of heart disease.

    Although high saturated fat intake may increase certain risk factors for heart disease, studies have failed to reveal any consistent links between saturated fat intake and heart disease (5

    Trusted Source Trusted Source , 6 Trusted Source Trusted Source , 7 Trusted Source Trusted Source ).

    In the end, the health effects of saturated fat may depend on the type of saturated fat, the dietary context and people’s overall lifestyle.

    You shouldn’t be worried about the high fat content of bacon, especially since the typical serving size is small.


    Bacon is high in saturated fat and cholesterol, which are not as harmful as previously believed. Also, the typical serving size of bacon is small.

    Bacon Is Fairly Nutritious

    Meat tends to be very nutritious and bacon is no exception. A typical 3.5-ounce (100-gram) portion of cooked bacon contains (8):

    37 grams of high-quality animal protein

    Vitamins B1, B2, B3, B5, B6 and B12

    89% of the RDA for selenium

    53% of the RDA for phosphorus

    Decent amounts of the minerals iron, magnesium, zinc and potassium

    However, all nutrients found in bacon are also found in other, less processed pork products.


    Pork is rich in many nutrients, including protein and several vitamins. The same holds true for bacon.

    Bacon Is High in Salt

    Since salt is used in the curing process, bacon has a pretty high salt content.

    Eating food high in salt has been associated with an increased risk of stomach cancer (9

    Trusted Source Trusted Source ).

    Excessive salt intake may also raise blood pressure in people with salt sensitivity (10

    Trusted Source Trusted Source ).

    Although high blood pressure is harmful in the long term, studies have not revealed a consistent association between salt intake and death due to heart disease (11

    Trusted Source Trusted Source ).

    Nevertheless, if you have high blood pressure and suspect you may be sensitive to salt, consider limiting your intake of salty foods, including bacon.

    For more information on the health effects of salt, check out this article.


    Eating a lot of bacon and other salty foods raises blood pressure in salt-sensitive people. It may also increase the risk of stomach cancer.

    Nitrates, Nitrites and Nitrosamines

    Processed meat also contains additives like nitrates and nitrites.

    The problem with these additives is that high-heat cooking causes them to form compounds called nitrosamines, which are known carcinogens (12

    Trusted Source Trusted Source ).

    Source : www.healthline.com

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