Would it be an issue using carbonate instead of bicarbonate ammonium for this method? Just curious, as a chef I have one laying around and not the other.
It's no problem. As I mentioned above, these names are sometimes used interchangeably by food companies even when the chemicals are literally different.
Ammonium bicarbonate and carbonate are just ammonia plus CO2. Less CO2 means carboante. More CO2 means bicarbonate. Many companies making them may not even know which they are making and just slap a name on it. Many products may actually be a mix of them.
More CO2 (ammonium bicarbonate) will be less inclined to evaporate as ammonia and CO2 than the carbonate, due to the lower pH after dissolution, but both work.
If you think you might have carbonate, use 0.6 times the recipe amount in post #1, but in any case, you will adjust as needed to get to your target nitrate or tan appearance, so the form doesn't matter once in tank.