My question concerning making Pastrami

[tjkoko]

The recipe list here uses sodium nitrate. So far at here and in a quick google search I see no nitrate used. Only nitrite. My understanding is the nitrate is used in meats that are to be aged for a much longer time and that Tenderquick is a mixture of nitrite and nitrate. Hmmmmmmmm.

I've cured and smoked lots of bellies and make excellent bacon.