![]() ![]() Not only is the uncured meat process free of synthetically-sourced nitrates and artificial flavo rs, but it's also better for you and much more flavorful! Throughout the natural curing process, the flavor and texture of the meat develop, turning the ham into a delicious treat that's ready to eat. When curing meat naturally, produce like celery and beets are used in combination with seasonings and fresh sea salt to create a delicious meat cure that is free of chemicals. This preservation process works to remove excess water from the meat and prevent it from spoiling. It just undergoes a different, more natural curing processed than that of traditionally cured meat.Ĭuring, at its very root, is the method of preserving meat through the use of acid, salt, and sugar. Contrary to its name, uncured meat is actually cured. This coloring difference is because the nitrates used in the brine of cured meat often increase the reddish-pink color of cured ham. When purchasing uncured ham, you may notice that it has a slightly different, yet naturally occurring color than the cured ham you're used to. The difference? Uncured ham is not injected with the same chemical brine, smoke, or flavorings that are used in cured meat. Now that we're aware of what cured ham is let's discuss the burning question - what is uncured ham ? Uncured ham, also labeled as "fresh ham" is the same cut as cured ham. Most ham that is sold on shelves to consumers or purchased at the deli is already cured. In short, if you purchase a ham that is labeled as cured, smoked, or baked this, it is likely "pre-cooked" and safe to eat. Whether the meat is smoked or cooked, the brine and the high cooking temperatures work together to kill bacteria and create a ham that is cooked and safe to eat. Though using a convection oven is much faster, it's not as natural as smoking as a result, additional chemicals are added to the ham to achieve the same "smoky" flavor that smoking pork produces. This process can be accomplished in just six hours, whereas smoking can take several days. When creating commercially produced meats, to speed up the process, the ham is placed into a convection oven. After the ham is injected it is then fully cooked, in either a smoker or an oven. The curing process involves injecting the pork with a mixture of chemicals such as sodium nitrate, sodium phosphate, potassium chloride, and sodium erythorbate along with other ingredients like salt, brown sugar, water, and flav orings. ![]() When curing ham the two most common curing methods are wet curing and brine curing. The chances are, unless labeled otherwise, the ham you purchase at the grocery store is cured ham. To give you a better idea about what uncured ham is, let's first discuss what cured meat is. ![]() What is uncured ham ? Is it safe to eat? Is it better for you? How do es the taste differ ? Keep scrolling as we answer all of your questions about uncured ham help you decide if it's the right meat for you. However, more and more companies are now providing uncured pork products, and you might be wondering what's going on. Most ham that is commercially produced is a cured variety in which you purchase and serve. To start with, there are two types of cured meat and while one deserves the poor reputation, the other simplifies the curing process and is arguably better for your health. However, unlike most things related to health, uncured meat isn't tough to understand. Uncured meat often gets a bad rap as yet an other food lab el in the health industry that we should be monitoring. ![]()
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