After the protiens are denatured (cooking) there is very little nitrate left residual.
Cures lower the D-value (death rate) of C. Bot and Staph, some buy as much as about 1.5-log10. The danger zone is 120F-80F for bot, and 80F-40F for staph. Time of growth changes with or without cure die to cure being a preventitive which causes slow spore growth. But rule of thumb is to bring food down, 120F-80F in 1.5 hours and 80F-40F within 5 hours. Source - FSIS Appendix B
Most nitrate free product has celery salt or other nauturally occuring nirtate (sea salt, ect.) in them, but because its "natural" they don't have to claim it, and the regulations say they can print nitrite free on the package. Just flip over the package and read them, you'll be surprised.
That being said, if your cooking sausage, and you want to air dry or ferment then I wouldnt do it without using the proper cure. But again, it all depends hlwhat your making and processes.
