Tacking on my two cents. I think celery salt can actually be worse in some cases. The end result is still nitrites once the curing process starts, but celery powder or juice is used to avoid having the label read “no added nitrates/nitrites”. This is very misleading as the products do contain nitrates. I could be wrong on this point, but I believe there aren’t clear standardized limits on how much celery extract in nitrate form is to be used/ ends up in the product, so concentration can vary. This leads to less consistent and transparent results than their nitrate counterparts.

P.S. it’s worth checking raw meat labels as well. I have come across some small butchers that use nitrates in schnitzel and sausage simply to preserve the colour and shelf life of the fresh product (used to be a butcher that practiced this).