<p>I’m not sure why you would do this, other than to prove that it could be done. I’m sure that there are any number of additives that you could introduce to make it possible. </p>
<p>How are you making your brine? It seems your concern may be with the expense of the spices (which I can understand). I found this website which may be of interest to you as pertains to brining and food safety. </p>
<p>[All</a> About Brining - The Virtual Weber Bullet](<a href=“http://www.virtualweberbullet.com/brining.html]All”>All About Brining - The Virtual Weber Bullet)</p>