Meat curing was more of an art than a science in the early nineteenth century. A much greater understanding of the curing process evolved in the late 1800s and early 1900s as the role of using nitrates in the cured meat process began.

Nitrates were used to basically stop meats from turning color and help accentuate the fermented flavor as the product cured. Since the mid-1920s, much advancement has been made in the meat curing industry when nitrates became more commonly used in manufacturing. The direct use of nitrates greatly reduced the time for curing, since waiting for reduction of nitrate to nitrite was no longer required. I am doing some research for a client of mine regarding curing meat vs an uncured processes for a variety of their products; I did not know the idea of curing meat can be traced back to the third century BC, when Cato recorded careful instructions for the dry curing of hams. Fast forward to present day, and we are seeing a lot more uncured products in the marketplace.

Nowadays, the difference between cured and uncured for many involves a health issue. Some people believe uncured meats are more healthful. The question is truly a matter of debate. It’s been discussed there is no discernible scientific evidence to prove that cured meats are unhealthy vs. uncured being healthier. While natural preservatives may not make hot dogs any healthier, they fit with the growing preference for ingredients that consumers like, such as celery juice and cherry powder. At least these ingredients are easily identifiable.

The biggest difference between cured and uncured is the fact that the uncured uses natural curing agents, such as celery powder, which transforms into nitrite when it is processed. Thus, uncured products have the ability to be labeled: “No Nitrates or Nitrites added except those found naturally in celery powder or juice." So, whether it is a manufactured version that is commonly used or the natural version (celery powder, etc.), the color formation and stability come from this source.

The rise in popularity of uncured meats may have more to do with marketing and perception than fact. Just the word “uncured” implies the idea of not being treated — as if being “cured” infuses something unwanted and perhaps harmful into your meats. Eating an excessive amount of either is problematic.

When you shop for these type items do you lean toward uncured or cured? Please, share your thoughts and your knowledge!

Live well…

To cure or not to cure?

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