Cured Vs. Uncured Hot Dogs: What's The Difference?

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Warm weather brings national holiday celebrations and backyard grilling parties to scores of American communities. For many, that means the prime-time presence of hot dogs. Along with hamburgers, ribs, wings, potato salad, baked beans, and corn on the cob, ballpark-style hot dogs are a quintessential part of easy-breezy days, ballgames, late sunsets, and kickback time with friends and family. But those comfort-food wieners sizzling on the grill aren't quite as simple as they seem. 

In fact, two distinct hot-dog categories exist — cured and uncured — and the differences can be profound on some levels. They result from specific processes used to make hot dogs safe for consumption, including the addition of curing chemicals. These additives increase flavor and prevent meat from spoiling and growing bacteria, and they must be approved for safety by the FDA and accepted by the USDA. However, there's a difference between the artificial curing components employed in making cured hot dogs and the natural versions for uncured ones. 

These elements help define that bun-cradled hot dog resting on your plate, piled high with relish, cheese, onions, mustard, chili, sauerkraut, or any number of hot dog toppings. But the dog itself is unquestionably the crucial component — so before firing up the charcoal, lighting the grill gas, or splitting those dogs for pan-fried crispiness, be aware that you do have some choices in what to buy. To help with that, here's a look at some of the differences between cured and uncured hot dogs.

Most of the hot dogs consumed at baseball games, fast-food venues, and even home barbecues are likely cured. They're common among standard grocery store hot dog brands and can be less expensive than uncured versions, especially ones that are organic, non-GMO, or grass-fed beef, for example. By comparison, cured wieners contain artificial preservatives called nitrates and nitrites that help prevent the meat from going bad. These additives also enhance the flavor and pink color of the dogs. While they may sound harmless enough, many food-industry professionals suggest caution, and limiting your intake. 

In an article published by the National Library of Medicine, researchers state that added nitrates and nitrites are linked to toxicity, thyroid problems, and cancer. The Mayo Clinic further explains that these types of preservatives can also put you at risk for heart disease. The issue with cured meats is that they don't contain any antioxidants to prevent the nitrates causing problems, in the way that naturally occurring nitrates do in foods like leafy green vegetables.

Cured hot dogs are fully cooked and ready to be warmed. That's why they can be tossed onto the grill in a snap or zapped in the microwave for just a few seconds. The USDA states that an unopened package of franks, if no product date is provided, will generally be safe for up to two weeks in the fridge, or one week once opened. Freezing hot dogs for more than two months is not recommended. Hot dogs are safe at room temperature for up to two hours, or one hour in temps above 90 degrees Fahrenheit. 

Uncured hot dogs don't contain artificial nitrates and nitrites. Instead, the meat is typically preserved with the naturally occurring nitrates in celery juice or powder. Celery juice contains high levels of natural nitrates, and when treated with a bacterial culture, the juice produces nitrites (a similarly spelled but different compound than nitrates). Both are suitable alternatives for preserving hot dogs. You'll recognize the distinction of natural nitrates in package labels such as "no nitrate added," since those nitrates are already inherent in the celery juice.    

Natural-food advocates understandably hail this as preferable over artificial additives, yet some food specialists point out downsides. In a YouTube video, Dr. Eric Berg DC explains that the non-synthetic element of celery-created nitrites is "probably better," but the celery juice used to naturally cure the hot dogs isn't usually organic, if that is a concern for you. The celery may be sprayed with pesticides and other chemicals, and the juice itself may not be any better than the actual synthetic nitrates used in cured hot dogs. However, when asked which dog he'd choose, Dr. Berg said he'd still go with the uncured hot dog. Natural nitrates do seem to be a more favorable option for those concerned about artificial nitrates in food. 

Like cured hot dogs, uncured ones (or naturally cured ones) are fully cooked and can be quickly grilled, microwaved, sizzled on the stovetop, or baked in the oven. Remember to always keep uncured hot dogs refrigerated — the lack of added nitrates and nitrites can mean a shorter shelf life. Follow the package instructions to see how long they last once opened, which can be as little as four days, as with these 365 Everyday Value uncured grass-fed beef hot dogs, available on Amazon. They can be frozen, but must be defrosted in the refrigerator.

Well-known differences between cured and uncured hot dogs include the already explained artificial-versus-natural additives for hot dog preservation, as well as variances in shelf life and storage needs. But there's actually more to the picture, at least in two important considerations: Sodium content and flavor characteristics. Cured and uncured hot dogs can diverge significantly in these two impactful areas. 

When it comes to sodium, individual brands and specific products determine the level of disparity — but in general, cured wieners harbor more salt than uncured ones. The typical supermarket-style hotdog is cured with both standard salt and the sodium from added nitrates and nitrites, combining to form increased salt intake, which can lead to adverse health effects over time. Comparison charts show sodium levels in well-known cured hot dog brands typically range from about 500 mg to 700 mg per serving, while uncured ones contain considerably less with 300 mg to 500 mg each. 

Then there's the flavor. Artificial nitrates make traditional ball-park-style cured hot dogs taste saltier, and the frequent addition of MSG imparts a savory umami flavor profile that's richer and bolder than that of uncured wieners. Smoke is often added during when making cured hot dogs, too, which also influences the taste, and they're generally firmer and more uniformly shaped than their uncured counterparts. Without the presence of chemical curing agents, uncured hot dogs tend to taste milder and some would say more natural. For more information on enjoying excellent franks, check out this Tasting Table article about common mistakes everyone makes with hot dogs.