I had a look in the bits of information I've got ...and then I looked on the www and I couldn't find anything so here's my thoughts...
The brine hasn't been used for meat or anything with fats in it so in theory it's unlikely (I'm not going to say for definite) that there would be any bugs in it. I suppose the short answer is get a small piece of meat and give it a try - which I would do anyway if I'm honest. The whole thing with charcuterie is there is as much as science involved and if you're going to try something like this (I'm sure someone somewhere must have done it...but did they write about it I can't find it LOL!!) so experiment with a small piece and see how it goes.
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(¸.✰´¨(¸.✰ Manda
Living our version of the Good Life with 1 dog (who feels like we're living with 4!), 1 cats, a few sheep and 11 chooks. Don't get your knickers in a knot..it solves nothing ~ just makes you walk funny