Or not. And doing research (at a site other than that of a 'survivalist') does not make one a wuss. But if it make you feel superior Ted it's no problem.
Curing is more than brining. Brine salt concentrations are less than 5%. Salt concentration > 20%
will kill bacteria. Curing since the 1800s is with sodium chloride and sodium nitrite.
https://www.scienceofcooking.com/how-does-brining-work.html https://www.statefoodsafety.com/Resources/Resources/three-reasons-not-to-wash-chicken-before-cooking"Marinate or brine meat for flavor, not as an attempt to kill bacteria.
Marinating or brining meat does not reduce the number of pathogens contaminating the meat. Adding acid to such a marinade does not kill bacteria."
The acid in pickle juice seems to work
https://agresearchmag.ars.usda.gov/2014/jul/pickle
