Our aim was to determine the effect of using sodium and potassium nitrate on residual nitrate and nitrite levels of pastirma and to compare degradation of these curing agents. For this purpose, longissimus dorsi muscules were used, and three different groups were formed during salting. The first group (control) was salted only with NaCl at 10% proportion of meat weight. In the second and third group, sodium nitrate and potassium nitrate were added to the salt at 0.1% proportion of meat weight, respectively. After production process of about twenty days, pastirma samples were stored at 4±1°C in vacuum package for 60 days. During the storage period residual nitrate and nitrite contents were examined. Residual nitrate and nitrite contents of pastirma samples were determined to be 51.66-203.08 ppm, 22.13-51.06 ppm on the first day of storage and 25.53-38.80 ppm, 3.20-9.51 ppm on the 60th day of storage, respectively. Residual nitrate and nitrite contents of the third group cured with potassium nitrate were found to be lower ten the second group cured with sodium nitrate. In conclusion, using sodium and potassium nitrate at this level as curing agents in pastirma production had no effect on the acceptable level of nitrate and nitrite contents of pastirma. In addition, potassium nitrate was degraded faster, and it was lower than sodium nitrate during the storage period. © 2005 Akadémiai Kiadó.