Can I Cure Meat Without Nitrates Or Preservatives?

“I’m getting into curing my own meat this year, and I’d prefer not to use artificial preservatives or nitrates. I’ve seen some recipes and methods that use salt only, but I’m a bit confused about the safety of curing without nitrates. Is it actually safe? And do you have any tips or methods for people who want to go nitrate-free? I’m planning on starting with pork, specifically bacon and sausage, but I might expand to other meats later. Any advice is appreciated!” thanks, Christine, Victoria, Australia.

Can I Cure Meat Without Nitrates Or Preservatives?

Hey Christine, I’m so glad you’re getting into curing meat! It’s a great way to preserve food, and there’s something so satisfying about making your own bacon or sausage at home. Now, I understand the concern about wanting to avoid nitrates or preservatives—after all, a lot of people are looking for more natural ways to do things these days. The short answer is yes, you can cure meat without nitrates or artificial preservatives. But there are definitely some things you need to keep in mind to do it safely.

Let’s dig into the details on how this all works and go over some practical tips to help you along the way.

How Do Nitrates Work in Meat Curing?

Before jumping into curing the natural way, a little context might help. Nitrates (often found in the form of sodium nitrate or sodium nitrite) are used in cured meats to prevent bacterial growth, particularly from Clostridium botulinum, the bacteria that causes botulism—a RARE but serious foodborne illness. They also give cured meats that distinct pink color and, for some, influence flavor.

The thing about nitrates is that they act as a preservative, giving the meat a longer shelf life, which is part of why they’ve been used for so long in commercial products. However, many people are turning away from nitrates due to concerns about their health effects, preferring more natural alternatives. You’re not alone in this, Christine!

Is It Safe to Cure Without Nitrates?

This is the big question, right? The good news is yes, you can safely cure meat without using nitrates, but there are important steps to follow to reduce the risks. One thing you need to get comfortable with is that salt will be your best friend—and a lot of it.

When curing without nitrates, we’re relying on salt, drying methods, smoke, and cool storage to keep harmful bacteria at bay. Temperature control also becomes super important because the absence of nitrates removes that extra layer of insurance against things like botulism.

Of course, people have been curing meat for centuries without commercial nitrates, so it is doable, but modern knowledge of safety practices should definitely guide the process.

Key Methods for Nitrate-Free Meat Curing

Christine, since you’re planning on starting with pork (bacon and sausages sound delicious, by the way), I’ll share a few methods you can try without the use of nitrates. Here’s what I recommend:

Dry Curing With Salt

Dry curing is one of the oldest methods for nitrate-free meat preservation. You basically rub the meat with a generous helping of salt (sometimes with sugar or spices) and let it sit in a cool, controlled environment. This works wonders for things like pork belly when making bacon.

• Ratios: Rule of thumb: about 3% of the meat’s weight in salt is a safe amount to use. So, if you’ve got a 5kg slab of pork belly, you’ll want about 150g of salt.
• Timing: For bacon, traditionally the dry curing process could take a week or two. You might need to adjust for thickness.
• Storage: Keep it in the fridge or, if possible, a temperature-controlled area that stays around 2-5°C (36-41°F).

This method is incredibly simple. Salt pulls the moisture out of the meat, making it an inhospitable home for bacteria.

Wet Brining or Pickling Cure

If you’re more comfortable with a liquid curing method, brining may be the way to go, especially for things like homemade sausages or hams. In this method, you soak the meat in a saltwater solution rather than rubbing it down directly with salt.

• Brine Solution: Similar to dry curing, you’ll do about 3-4% salt by weight, but this time dissolve it into water. Some people add sugar or honey for a little sweetness, and you can totally get creative with spices here.
• Submersion: For brine curing, you want to make sure the meat is completely submerged in your brine. Depending on the cut and thickness, this could be anywhere from a few days to a couple of weeks.
• Frequent Turning: Flip the meat once a day to make sure all sides cure evenly.

Just like with dry curing, you’ll want to keep this in the fridge or a similar cool environment through the duration of the cure. Keep a close eye on your temperatures, especially in the warmer months, Christine!

Keeping Botulism at Bay: Temperature Is Key

When skipping out on nitrates, it’s critical to pay attention to temperature. The biggest risk of curing without nitrates is botulism, but modern refrigeration can help manage this risk if you’re smart about keeping the meat cold during the initial salting and curing stage. Botulism thrives in temperatures between 4°C and 60°C (40°F and 140°F), so keeping your curing environment below 4°C (40°F) is key.

If doing a long cure (like more than a week), checking the temperature of the cured meat every couple of days can help give you peace of mind. I always keep a thermometer handy when I’m curing or making sausage!

Smoking Meat Safely Without Nitrates

For things like nitrate-free bacon or sausage, smoking the meat naturally is an excellent way to finish the process. The smoke adds flavor and helps with the preservation—especially when you’re forgoing those preservatives. You want to cold smoke the meat, which means keeping the smoke at a low temperature while still allowing it to penetrate the meat. This is a slower process but works wonders.

• Cold smoking temperature: Should be below 30°C (85°F), so that it doesn’t cook the meat. The longer it smokes, the better the flavor and preservation qualities.
• Duration: Bacon, for example, can be smoked for several hours depending on your taste preference. In traditional practices, some people even smoke for days!

In Australia, it can get warm, so you might want to save smoking for cooler months or have a way to control the smokehouse temp. You don’t want things to heat up too much, or you risk spoiling your lovely bacon!

Can I Use Natural Nitrate Alternatives?

If you still want a bit of a safety net without using synthetic nitrates, there are some natural sources of nitrates that can offer similar benefits. Things like celery juice and powder, as well as beet or spinach juice, can be used in curing recipes.

• These contain naturally occurring nitrates, and when combined with salt, they act similarly in terms of preservation.
• Just be aware that it’s hard to know exactly how much nitrate is in natural sources, making it a little trickier to ensure full protection against bacteria.

That said, a lot of people use these natural options for their home-cured meats with success—so if all-natural is important to you, this is a good option to explore. You can find plenty of recipes using natural nitrate sources.

Tips for Storing Nitrate-Free Cured Meat

Once your curing process is done, proper storage is the next thing to consider. Here’s what works well:

• Cool, dry storage: Traditionally cured meats (even without nitrates) can be stored in a cool, dry place for months, but you need a proper cellar or curing cabinet to make this work long term. Humidity control is also important.
• Refrigeration: For the average household, keeping nitrate-free products in the fridge or vacuum-sealed in small quantities is a safer bet, especially in warmer areas like Australia.
• Freezing: If you’re unsure about how quickly you’ll use it, freezing can extend the life of your cured meats. Just make sure to wrap them carefully to prevent freezer burn.

Your homemade bacon or sausage can taste even better with time, Christine, but don’t be afraid to freeze a batch if you’re like me and make way more than you can actually eat in a week!

Final Thoughts…

Christine, I’m so glad you reached out, and I really hope this gives you the confidence to get started on your nitrate-free curing journey! Just remember: salt is your friend, keep your temperatures in check, and feel free to experiment as you go. Curing meat without nitrates is definitely doable as long as you’re mindful of the safety precautions and, of course, don’t forget to have fun with it. Can’t wait to hear how your first batch of bacon turns out!