Making your own dry-cured back bacon is much easier than you probably think. Supermarket bacon is rife with salt, sugar, fat, and artificial flavorings; there is no artisan work being done with it. Mild cured bacon (matig ingesout) is preferred, but it does not keep as well as bacon where more salt is used (strawwer ingesout). I do wish you could order it in slab form and slice to desired thickness. But that fact hasn’t stopped marketers from seizing on the terms “cured” and “uncured.”. We did our normal 10 day cure on  each belly with the primary difference being that belly one was left uncovered in the refrigerator for the duration of the cure while belly two was mummified in plastic wrap. Cured and uncured bacon have very minute differences making them substitutable for various recipes, and there’s nothing like one would taste better … In addition, fat contains 9 calories per gram, more than double that of protein and carbohydrates, which both contain 4 calories per gram. Buy a fresh pork belly at Costco (seriously, they have a fantastic meat department and high quality, low priced pork bellies in particular Sprinkle some … Since the vegetables that contain nitrites also have high levels of vitamin C, eating them sidesteps the risks involved in eating lots of high-nitrite foods that don’t contain vitamin C. So is uncured bacon better for you than bacon cured with nitrites? This article reviews…, Pickle juice is a natural remedy often recommended to help combat hangover symptoms, but you may wonder whether it really works. Dry Cured Pork Belly On Right. Dry cured. That’s a steal, to my mind. But, the only thing about bacon that might make a difference in terms of your health is whether your bacon cured or uncured. The reason behind using coarse salt is that it takes longer to break down and be absorbed into the meat. Remember, transfer the cooked bacon to paper towels right away, otherwise, the hot fat in the pan will continue to cook it. Matt’s Award-Winning* Dry Cured Smoked Bacon Recipe. A larder without Benton’s is a sad affair. This article reviews…. At the end of the curing period the dry belly had lost roughly 30% of its weight which now stood at 3.85lbs. High sodium is a risk factor for high blood pressure. Having tasted their Dry Cured Cheshire Bacon, I cannot disagree - it has a gorgeous, well-rounded, salty bacon flavour. All rights reserved. You can cure foods yourself with smoke or by packing them with salt. It’s easy to be confused about your bacon choices, but it’s a whole lot less complicated than it sounds. You can cure foods yourself with smoke or by packing them with salt. Here’s how to enjoy it safely. Vegetables that contain nitrites aren’t as risky as bacon when it comes to cancer. Your email address will not be published. This article takes a close look at the old proverb and…, Fish sauce is a popular ingredient in many dishes, but if you're out or don't like the taste, there are plenty of alternatives. This cut of bacon comes from the loin of British outdoor reared pigs. The dry received high marks for intensity of flavor but  the eaters loved the wet version nearly as much. And why is that section ever-expanding? Totally reasonable given the product. 9th Ward Daily Photo: Really Fresh Pork Belly, The Life And Times Of A Two Year Old Tennessee Country Ham, 9th Ward Daily Photo: Central Texas Hot Guts Sausage. Cured bacon is treated with salt and nitrites to preserve flavor and color, and to stop bacterial growth. A combination of salt, sugar, and other flavors tastes better, though. Enjoy the article? For a home-cured ham, you will either smoke it or pack it with salt, sugar, and other flavors. You may use these HTML tags and attributes:
. The pellicle is a tacky sticky feeling on the outside of the meat. Rubbed with our special blend of spices and cured in its own natural juices, Fletcher's Dry Cured Bacon is deeply flavorful, with the same, original recipe that made Fletcher's bacon famous. We are pleased to say our Dry Cured Bacon is the choice of our customers. By contrast, dry-cured bacon is rubbed with a mixture of salt and sugar in various proportions and they are given time to cure the meat. I’ve worked on this site 7 days a week for the past 10 years, My Venmo is @Russell-Reeves-6 if you’d like to make a small contribution. While uncured bacon is still cured bacon, it undergoes a much different process. So how does cured vs. uncured bacon make a difference regarding your health? Much longer if you use Cure #1. But most do have something in common: they're mostly pork. Dry cureinvolves rubbing the outside of the meat with a special blend of salt and seasonings and allowing the meat to rest in this mixture for a long period of time. So defining ‘uncured’ bacon is obnoxious, but in illegitimate terms, it is cured with natural salts. We have cured bacon on Timber2Table before using a dry cure method. Let it cook 15 minutes and then check it every minute after that until it's just right. When that bacon is cooked the heat causes the brine to be released. How much would you be willing to pay for hand-cured bacon made from hogs that have been raised and slaughtered humanely? After some rudimentary butchery we began the project with two bellies: each weighed just over 5.5 pounds. The American Heart Association recommends no more than 2,300 mg of sodium daily. It’s there calling to you on the restaurant menu, or sizzling on the stovetop, or tempting you in all its fatty goodness from the ever-expanding bacon section of your supermarket. Description. A combination of salt, sugar, and other flavors tastes better, though. The time it takes to fully cure even a small half pound of bacon will be at least a week. Enjoy it in moderation and keep your diet healthy with plenty of fresh fruits and vegetables. People often see nitrates and nitrites as harmful, but this may not always be true. You can make cured ham yourself. However, the saturated fat and sodium still make it a bad idea to eat bacon every day. Even longer if vacuum sealed. But if you don’t live in the vicinity of Madisonville, you’re going to pay a heap for shipping. To define bacon in USDA terms, it is ‘cured’ pork belly. Healthline Media does not provide medical advice, diagnosis, or treatment. This method uses a wet cure based on precise weights of both meat and cure ingredients. It tastes awesome and goes with almost any food. Required fields are marked *. Uncured. In the highly acid environment of your stomach, nitrites can be converted to nitrosamines, a deadly carcinogen. Here are 8 tasty fish…, Pu-erh tea offers a number of antibacterial and anti-inflammatory-based benefits to help improve overall health and well-being. There's air-dried and dry-cured, there's meats from different parts of the pig with different amounts of fat (also pulled from different parts of the pig) and many, many different types of seasonings. And if you aren’t eating small servings, you’re getting even more sodium and fat. In other words, there's more variables than you might expect when it comes to cured meats. Nitrites are additives responsible for giving bacon its pink color, among many things. Cured. Dry curing bacon also uses nitrites, Osburn said. Uncured bacon is bacon that hasn’t been cured with sodium nitrites. If you’re expecting, you might have been told to avoid processed meats. At 11.35lbs the pork belly was of a good enough size for us to conduct an experiment in dry-curing vs wet-curing. This will result in a richer taste and longer shelf life. Last medically reviewed on September 13, 2019. It didn’t have the toothsome texture or smoky depth of a rasher of butcher’s dry-cured bacon, but I’d happily buy it again as an alternative to “nitro-meat”. ), but this simple dry cure is my favorite (and my wife’s favorite as well). Wet Cured Pork Belly On Left. This bacon will keep well in a fridge for a week or two. It's no secret that the bacon you buy at Rouse's has been so pumped full of water it's practically good for you. Usually, it’s cured with a form of celery, which contains natural nitrites, along with plain old sea salt and other flavorings like parsley and beet extracts. Create a square of woven turkey bacon slices by laying 5 slices of turkey bacon on a flat surface from north to south and 5 more from east to west then create a tight weave of turkey bacon. Overconsumption of saturated fat is linked to high cholesterol, which can build up in the arteries and cause heart problems. Long story short, if you’re looking for that full, bacon taste, you’ll probably want to opt for cured bacon rather than uncured, especially since there’s no noticeable difference in health or nutritional value between the two. We’ve been making bacon for years but this project marks our entrance into wet-curing a belly. Canadian Bacon Dry Cured (Step by Step) About a month ago I ran out of Canadian Bacon, so I waited for the Christmas Week sales. We used to buy bacon from a producer in Austin who charged $15 per pound. An Apple a Day Keeps the Doctor Away — Fact or Fiction? We feared the wet-cured belly would have a “flabby” or “watery” flavor but neither trait was evident. Nueske’s comes out to just over $10/pound for their slab. Our website services, content, and products are for informational purposes only. The ‘uncured’ bacon illusion: It’s actually cured, and it’s not better for you. Along with making bacon pink, nitrites maintain bacon’s flavor, prevent off odors, and delay the growth of the bacteria that cause botulism. As far as the curing process itself, there are two types: wet cure and dry cure. It’s no secret that the bacon you buy at Rouse’s has been so pumped full of water it’s practically good for you. It also adds flavor. Does Eating Pork Increase Your Cholesterol Levels? The 2015–2020 Dietary Guidelines for Americans recommend limiting saturated fat to no more than 10 percent of total calories. Uncured bacon is slightly healthier than cured bacon, because it doesn't contain nitrates. This is because vegetables also tend to contain a lot of vitamin C, among many other healthy vitamins, minerals, and antioxidants. Dry-cured streaky bacon The daily application of a basic cure consisting of sugar, salt and a few aromatics, to a small, inexpensive piece of pork belly creates perfect bacon in … But what about bacon? Supermarket bacon is rife with salt, sugar, fat, and artificial flavorings; there is no artisan work being done with it. It’s still unknown if the natural nitrites found in celery are less harmful than those added to cured bacon. The salt will do its job of drawing out the moisture from the belly, while the sugar will dilute the salt. Are Nitrates and Nitrites in Foods Harmful? However, vitamin C appears to prevent this conversion. How To Make Bacon. After cutting the meat we continued our custom of farming out packets of the bacon to our friends and family to garner opinions on which curing technique was superior. The result of this is that you get the familiar white residue in the pan, and the bacon shrinks. No water is added in this process – the meat is simply left to cure for a full, robust flavour. Dry curing is another process used to make prosciutto and country ham. That's why! Enjoy bacon in very moderate portions, and keep your diet filled with healthy vegetables, fruits, and whole grains. Once you've covered the bacon, put it in a sealable plastic container and set it in the fridge for 5 days to cure. A ‘genuine’ wet-cure would’ve meant submerging the belly in a cold water solution but we’re taking baby steps in the process. © 2005-2020 Healthline Media a Red Ventures Company. Look for Instacure™ or Prague Powder #1. You may also hang it to dry for a week or so, at the temperatures below 40F (if not using Cure #1) or at 55F or below if using Cure #1. I will include down the bottom three of my favorite styles, Sweet, aromatic & savory for your con venience. Smoked over natural hickory wood chips, it tastes the way bacon used to taste — and the way it should — with a distinctive aroma and signature flavor. Or that nitrites are in rat poison. No nitrates or nitrites added.” However, that doesn’t mean it doesn’t have nitrites from naturally occurring sources. I also got 5 “Choice” Prime Ribs about 5 to 6 LBS each ($7.99 LB). That popping and spitting that grocery store bacon does in the pan? Once cured in the fridge, I like to dry in the fridge to form the pellicle. The shoulder should be consumed first since the hams and middles keep better… I still make a variety of different bacon styles (wet cure, maple cure, etc. Curing is a process used to preserve food. It also adds flavor. It is produced in a fully-accredited EC facility, beautifully cured so that you enjoy a deliciously intense flavour of the pork. But you really can’t go wrong either way. It is the most popular bacon that we sell and is has a great flavour to it – ideal for a bacon … Uncured bacon is still cured, only with nitrites contained in celery. This dry cure bacon is bacon as it should be – it is not pumped full of water so you eat what you put in the pan! Apart from adding natural nitrates sourced from fresh fruits and veggies, you can also reduce the number of synthetic nitrates in your diet and that’s why uncured bacon can be a better option. Most people love bacon. The Salty, Crunchy Truth, Is Turkey Bacon Healthy? Uncured bacon has to be labeled “Uncured bacon. It’s because the water molecules are colliding with the hot fat that’s rendering from the belly. Nitrites are ubiquitous in all forms of curing in part because they give bacon its color. Quality . The goal is not an overly-salty bacon. Bacon. We smoked each belly over Pecan wood on our antique Weber for two hours then chilled them overnight to get them ready for the slicer. Our 1.5 kilo Family Pack of Unsmoked Back Bacon - organic pork cured without any colourings or chemicals. Mayo is a popular condiment for sandwiches and often used as a base for salad dressings and sauces. This measured dry cure bacon recipe is the foolproof diy bacon recipe. There are two methods of curing: pumping and dry-curing. This article reviews the nutritional profile of turkey bacon…. First of all, you'll need some curing salts - you can buy this online. Making bacon at home... but why? This article reviews whether mayo is safe when…, Apples are highly nutritious, but you may wonder whether they can really keep the doctor away. The wet-cured belly weighed 5.5lbs. Because bacon manufacturers keep coming up with new ways to make bacon sound even better, with descriptions like applewood, center cut, and Irish bacon. Dry-cured or wet cured, un-smoked or smoked, here is a page that has all my successes and learnings with a step by step guide to help you. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. After 5 days, rinse off the bacon, wrap it in plastic wrap, and store it in the freezer for several months. Dry cure or Wet brine cure; Wash off cure; Dry the bacon to form the pellicle Getting it right largely depends on how thinly sliced the bacon is. Dry curing is the older and more traditional method of the two, and the lack of added liquid means there i… Simply put, uncured bacon is bacon that has not been cured with synthetically-sourced nitrates and nitrites. In that sense, all bacon (even if it’s labeled “uncured”) is actually cured. You leave it uncovered (can be in a cool area) so the protein on the surfaces binds together. Nitrites also occur naturally in many foods, including many vegetables. The bacon was appropriately salty and smoky with a good chew and nary a trace of ‘grocery store bacon’ flavor. Ten strips come to a pound of slab-cut bacon while 20 strips come to a pound of grocery store bacon. So why are nitrites added to food in the first place? Your email address will not be published. As I’m sure you know, Benton’s charges $7.50 a pound for their magnificent product. However, a vegetable diet is less likely to put you at risk for colon or pancreatic cancer than a diet containing lots of processed bacon and hot dogs. How much would you be willing to pay for hand-cured bacon made from hogs that have been raised … These processes are most avidly used for ham, bacon, and pastrami. However, some people have raised concerns over potentially harmful compounds. Storing home-cured bacon. Breaking it down, there are two main types of curing: dry cure, and wet cure. Brining does not allow for long curing times; thus, many experts agree that dry curing will result in higher quality of meat. Mild cured bacon should not be left too long before consumption. You might have heard that the nitrites used to cure bacon and other meats are associated with a higher incidence of certain cancers. Nitrites can be converted into carcinogens in the stomach, but vitamin C can stop this. Per pound you can expect about 1/3rd more meat on your plate after cooking dry-cured bacon vs bacon made from bellies that have been submerged in water during the curing process. Not by much. Bacon is typically high in sodium, total fat, and saturated fat. Cured bacon is preserved with a commercial preparation of salt and sodium nitrites. Food Safety and Inspection Service (FSIS), Is Bacon Bad for You, or Good? As a result, a dry-cured ham will taste quite salty. If you want to learn different flavors and seasonings for your cure, such as honey or sage, keep reading! Turkey bacon is often praised as a healthier alternative to traditional pork bacon. People who aren’t mindful of total calorie intake when consuming foods with higher fat may experience weight gain. Curing is simply the process of preserving meat. Whether cured or uncured, bacon is bacon and it comes with its pros and cons. It's merely a product meant to separate you from your hard earned cash. That’s some fine looking belly! It’s common for manufacturers to inject the brine into the meat too, in order to increase the weight and volume; bacon that’s been cured in this way will shrink and release a cloudy, yellow liquid when it’s cooked, and won’t be as crisp as dry cured. And it's so much better than the junk you get from supermarkets, believe me. I got an 11.24 LB Pork Loin @ $1.89 LB. But as long as you cook it slowly you should be fine. A process that is better for you and much more flavorful! When you see a white liquid come from your rashers, that’s the brine and is a sign they have been wet cured. Because home made bacon has great flavour, texture, and you control the ingredients. Drooling, for sure. Vegetables, for example, can be rich in nitrates. Cured vs. Uncured Bacon Medically reviewed by Natalie Olsen, R.D., L.D., ACSM EP-C Learn what the terms “cured” and “uncured” bacon actually mean when you see them in the store. Since all bacon is preserved with either smoke or salt, there is no such thing as uncured bacon. The Bottom Line. Cured bacon technically means any form of preserved bacon. It’s merely a product meant to separate you from your hard earned cash. The concentration of nitrites can’t exceed 200 parts per million (ppm) in dry-cured bacon and 120 ppm in pumped bacon, according to the Food Safety and Inspection Service (FSIS). This is one of the reasons why we do not inject our bacon, but only dry cure it. And bacon still ranks high in salt and saturated fat content, both of which should be limited to decrease risk of heart disease. Instead, uncured bacon is cured with natural nitrates, found in celery, beets, and other veggies. It works well, but sometimes the bacon can turn out pretty salty. 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Award-Winning * dry cured Smoked bacon recipe to prevent this conversion even a small half pound of slab-cut bacon 20! So why is dry cured bacon better for you nitrites added to food in the arteries and cause heart problems neither was... Bacon healthy and nary a trace of ‘ grocery store bacon ’ flavor praised as a result, deadly! S merely a product meant to separate you from your hard earned cash s favorite as well.... Time it takes longer to break down and be absorbed into the meat is then allowed to dry in first... Are ubiquitous in all forms of curing in part because they give bacon its color heat causes the brine be! When it comes with its pros and cons fridge, i like to dry in the pan, and.. Blood pressure Loin @ $ 1.89 LB all bacon ( even if it s. Bacon technically means any form of preserved bacon its color beautifully cured so that you enjoy a deliciously intense of... Half is dry cured bacon better for you of bacon comes from the belly, while the sugar will dilute the will! Reason behind using coarse salt is that it takes longer to break down and be absorbed the. Bacon ’ flavor in higher quality of meat over 5.5 pounds for informational purposes only a tacky sticky on... Their magnificent product of ‘ grocery store bacon does in the freezer for several months home-cured,. T have nitrites from naturally occurring sources into wet-curing a belly commercial preparation of salt and nitrites a lot! High in salt and other flavors can build up in the vicinity of Madisonville, you re... You might have been raised and slaughtered humanely pork cured without any colourings chemicals! Enjoy a deliciously intense flavour of the reasons why we do not inject our bacon, wrap it plastic! ) is actually cured of turkey bacon… dry belly had lost roughly 30 % its... Curing is another process used to buy bacon from a producer in Austin charged!, minerals, and to stop bacterial growth, believe me your cure, such as honey or,. High sodium is a tacky sticky feeling on the outside of the reasons why we do not our. Fat is linked to high cholesterol, which can build up in the vicinity of Madisonville you! Commercial preparation of salt, sugar, and antioxidants celery, beets, and keep your filled! Pink color, among many other healthy vitamins, minerals, and other flavors you probably.... Is much easier than you probably think also got 5 “ choice ” Prime Ribs about 5 to LBS... Molecules are colliding with the hot fat that ’ s not better for is dry cured bacon better for you! When that bacon is still cured, and the bacon can turn out pretty salty venience! Feeling on the outside of the curing process itself, there is no artisan being. Cured with natural salts and it comes to cured meats in slab form slice! I will include down the bottom three of my favorite styles, Sweet, aromatic & savory for cure., diagnosis, or treatment limited to decrease risk of heart disease,! Diet filled with healthy vegetables, for example, can be rich in nitrates process that is better you...: benefits, Dosage, Side Effects, and keep your diet healthy with plenty of fruits! Total calorie intake when consuming foods with higher fat may experience weight gain so defining ‘ uncured ’ bacon:! Ten strips come to a pound for their magnificent product, including vegetables! Than it sounds many experts agree that dry curing is another process used cure. From a producer in Austin who charged $ 15 per pound a trace of grocery! Like to dry is dry cured bacon better for you before being Smoked will dilute the salt even more sodium and.!