There are no nitrates in cure #1.... You basically add from 120 to 200 Ppm nitrite to meat you are curing to eliminate the risk of botulism... The nitrite dissipates at temps over 130 deg. F... tests have shown the nitrite level in packaged processed meats for human consumption, at the retailer can be as low as 10 Ppm....
Nitrite Dissipation from heat.....
Prague Powder #1
Also called Insta-Cure and Modern Cure. Cures are used to prevent meats from spoiling when being cooked or smoked at low temperatures (under 200 degrees F). This cure is 1 part sodium nitrite (6.25%) and 16 parts salt (93.75%) and are combined and crystallized to assure even distribution. As the meat temperate rises during processing, the sodium nitrite changes to nitric oxide and starts to ‘gas out’ at about 130 degrees F. After the smoking /cooking process is complete only about 10-20% of the original nitrite remains. As the product is stored and later reheated for consumption, the decline of nitrite continues. 4 ounces of Prague powder #1 is required to cure 100 lbs of meat. A more typical measurement for home use is 1 level tsp per 5 lbs of meat. Mix with cold water, then mix into meat like you would mix seasonings into meat.
Prague Powder #2
Used to dry-cure products. Prague powder #2 is a mixture of 1 part sodium nitrite, .64 parts sodium nitrate and 16 parts salt. (1 oz. of sodium nitrite with .64 oz. of sodium nitrate to each lb. of salt.) It is primarily used in dry-curing Use with products that do not require cooking, smoking, or refrigeration. This cure, which is sodium nitrate, acts like a time release, slowly breaking down into sodium nitrite, then into nitric oxide. This allows you to dry cure products that take much longer to cure. A cure with sodium nitrite would dissipate too quickly. Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat when mixing with meat. When using a cure in a brine solution, follow a recipe.
On the other hand, nitrates in vegetables is REALLY HIGH..... and heart healthy ... google it.... there is a WHOLE NEW THEORY on how good nitrates are for you.... from blood doping with nitrates for athletic performance to reducing the risk of heart attack...
Now, 10-20 Ppm nitrite in a finished meat product is a lot less than you get from vegetables, after the nitrate is converted to nitrite....
Believe me when I say, "Dying from botulism poisoning only takes a day or three... Dying from vegetables residue could take 100 years.."