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Sodium nitrate is a salt that is often added to jerky, bacon and luncheon meats. Sodium nitrite, on the other hand, is a salt and antioxidant that is commonly used to cure ham and bacon. Both chemicals act as food preservatives and add a red or pink color to processed meats, among other uses.
Both Nitrates and nitrites are permitted to be used in curing meat and poultry with the exception of bacon, where Nitrate use is prohibited. Sodium nitrite is commonly used in the USA (Cure #1) and everywhere else in the world. Temperature (with higher temperature more nitrite is released from Nitrate). 2  Amount of bacteria present in meat that is needed for Nitrate to produce nitrite and here we do not have any control. 3  The more bacteria present, the more nitrite released.