Which nitrite compound is typically part of the cure in commercial hot dogs?

The nitrite compound typically used to cure commercial hot dogs is sodium nitrite.

Sodium nitrite is added to curing mixtures to help inhibit the growth of dangerous bacteria, especially Clostridium botulinum. It also helps give cured meat its familiar pink color and characteristic flavor. In commercial processing, it is normally combined with salt in a carefully measured curing blend rather than added as a pure ingredient.

Sodium nitrate is a related curing compound, but it is not the usual answer for modern commercial hot dogs. Sodium benzoate is a preservative used in some acidic foods and drinks, while calcium chloride is mainly used as a firming agent. Sodium erythorbate, another common hot-dog ingredient, helps stabilize color and speed curing but is not the nitrite itself.

The use of nitrite is regulated because excessive amounts can be harmful. Its food-safety role and possible health effects are often discussed together, but that debate does not change the standard ingredient identified by this question.