Nitrate and nitrates might be bad for us. The science is a little confusing, cuz the nitrogen bearing compounds discourage botulina, and keep the meat pleasingly red. Despite its popularity for cosmetic purposes, botox is a bad thing. On the other hand, meat processors are offering non-nitrated versions of popular meats. My old man swapped services for a home-cured ham that clearly had not received the blessing of nitrates in the corning process, and was smoked in a home made-device that apparently was fueled with apple wood and tar paper, maybe the odd tire casing. The result was gray, tough, and smelled like smoke from a dump fire. No reason not to eat it, though.