I have heard that "Nitates" are bad, and that "Nitrites" are relatively ok to consume. Some web research sheds little light, mostly claiming that nitrates, when consumed are converted to nitrites, and that is what has been linked to cancer in cases of excessive consumption. It has been suggested to use "pink salt" for curing, but a search of pink salt results in info stating that it is really "Prague Powder #1". Searching Prague Powder #1 results in info that it is table salt mixed with sodium nitrate OR sodium nitrite. It has been pointed out to me that commercially prepared cured meats such as bacon, hotdogs, sausage, etc now all contain nitrite and no nitrate, which seems to be accurate after viewing some ingredient labels.
I have some "Morton Tenderquick" which seems to be a common curing product on other forums. It contains .5% nitrate and .5% nitrite, whereas the Buckboard Bacon cure from High Mountian has .7%nitrite.
Any one have any insight?