December 28, 2019
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The simple fact is that you cannot make things like bacon, corned beef, lox, and ham without curing. The confusion arises because the US Government defines curing as treatment with nitrates/nitrites to inhibit bacterial growth, and that’s all. So food without those things is legally called “uncured.” But for centuries, curing has traditionally meant rubbing meat with salt, spices, and maybe sugar and letting it sit for a while before cooking, and that’s still what’s done. So, in the store, “uncured” means simply “no nitrates/nitrites.” And if you are worried that nitrates/nitrites are bad for health, please see Avoid cured meats because of nitrates/nitrites.