Cured vs. Uncured Meat Explained: How Meat Is Preserved

Cured meat uses salt and chemical additives like sodium nitrite and sodium nitrate to preserve meat and prevent spoilage and bacterial growth. Meat is cured through two distinct methods: wet curing with brine and dry curing with a dry rub seasoning. Curing extends the shelf life of meat and gives it an additional savory flavor.

There are several types of cured meat sold in local grocery stores and supermarkets.

1. 1. Hot dogs: Most hot dog brands use curing to preserve their sausages for extended periods of time.
2. 2. Ham: Dry-cured ham is one of the most popular deli meats used in sandwiches.
3. 3. Bacon: Most store-bought bacon uses a curing process to turn pork belly into dry-cured bacon. The nitrates from curing give bacon its pink color. Different curing flavors include applewood and hickory.
4. 4. Pepperoni: Pepperoni is an American variety of salami that includes a combination of beef and cured pork.

Contrary to its name, uncured meat is still cured, only this process occurs with the help of curing agents derived from celery powder, celery juice, sea salt, and beet extracts rather than artificial preservatives. The United States Department of Agriculture (USDA) requires companies to label preserved meats as “uncured” and “no nitrates or nitrites added” if they use natural nitrate or nitrite sources.

There are several types of meats that come in uncured varieties.

1. 1. Uncured bacon: Uncured bacon involves a curing process with natural ingredients like sea salt and celery powder that have naturally occurring nitrates and nitrites.
2. 2. Uncured ham: Also known as fresh ham, uncured ham is a cut of pork from a pig’s hind legs cured with natural ingredients.
3. 3. Uncured hot dogs: Uncured hot dogs use a natural curing process that avoids the synthetic ingredients used in cured hot dogs.

The main difference between cured and uncured meat has to do with the fact that cured meat uses artificial preservatives while uncured meat uses natural preservatives. Cured meat also generally has a longer shelf life than uncured meat. Nitrites, while naturally occurring in many vegetables, may pose a health risk when used to cure meats. Compounds called “nitrosamines” form when nitrites and protein interact, and research shows these compounds may be cancer-causing carcinogens.

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