are uncured hot dogs safe? (organic, healthier, sausages, preservative)
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I just purchased some hot dogs at the supermarket, and now I realize it is "uncured".
Anyone know what "uncured" means?, is this raw beef?, I am pretty sure ham, salami, bologna, etc are "cured". I have never seen anything "uncured" before, just now.
It's all cooked before it's packaged. It'd have to be if it's not marked otherwise. Does the package say "ready to eat"? Oscar Meyer have an uncured variety and they say that.
Well, they must be safe. I've eaten enough of them in my eggs over the last 10 years and I'm still alive to write about it, so there's that.
The 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 labels with: “No Nitrates or Nitrites added except those naturally in celery powder or juice."
Uncured hot dogs, like cured hot dogs, are fully cooked and should be prepared the same way.
Safe to eat. And much healthier.
FOOD ADDITIVES AND PRESERVATIVES
<<<>>>
There is a widely held belief that preservatives and additives are evil, wicked, mean and nasty. However, the bugs that they prevent are even more evil, wicked, mean and nasty.
Sodium Nitrate Can be a Good Thing in Sausage Making
"...There's a nasty bacteria called Clostridium Botulinum that causes botulism (a potent and deadly form of food poisoning). This bacteria lives best in temperatures between 40 and 140 degrees F. and likes moist, low oxygen conditions... like that found in curing sausages."
Nitrites prevent the growth of the botulism bacteria, and nitrites are made from the natural breakdown of either sodium or potassium nitrate.
Nitrites also give cured meat and sausage it's pink color and distinctive taste.
Our sausage making ancestors used saltpeter, a form of nitrate (sodium or potassium) to cure their meat. We now know that saltpeter is many times stronger than what is needed for a good cure. Don't use saltpeter when curing your sausage. We have much better alternatives...”
nitrites/nitrates are now bad bad bad...… "processed" meats and remember the reported study a couple years ago if you eat 5lbs of more "processed" meats with nitrites/nitrates within a week ….for 5 years this will increase your chances of cancer by 17%
"uncured" has more of a "fresh" connotation...
the shelf life is of course diminished- I still eat processed meats I dont eat nearly 5 lbs within a week … so im all set
FOOD ADDITIVES AND PRESERVATIVES
<<<>>>
There is a widely held belief that preservatives and additives are evil, wicked, mean and nasty. However, the bugs that they prevent are even more evil, wicked, mean and nasty.
Sodium Nitrate Can be a Good Thing in Sausage Making
"...There's a nasty bacteria called Clostridium Botulinum that causes botulism (a potent and deadly form of food poisoning). This bacteria lives best in temperatures between 40 and 140 degrees F. and likes moist, low oxygen conditions... like that found in curing sausages."
Nitrites prevent the growth of the botulism bacteria, and nitrites are made from the natural breakdown of either sodium or potassium nitrate.
Nitrites also give cured meat and sausage it's pink color and distinctive taste.
Our sausage making ancestors used saltpeter, a form of nitrate (sodium or potassium) to cure their meat. We now know that saltpeter is many times stronger than what is needed for a good cure. Don't use saltpeter when curing your sausage. We have much better alternatives...”
Exactly - unless you're eating cured meats every day, I'd have no qualms. Anything in the extreme can be bad - and that's why moderation is almost always best!
Thanks for your input !
The manufacturer needs to replace this "uncured" label to "organic", because we already know what "organic" food means.
"Uncured" gives the impression of not fully cooked or has raw beef.
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