What You Need to Know
Acidified brines (acetic or lactic acid) drop the pH below 4.6, denaturing bacterial enzymes and preventing Clostridium botulinum germination. High salt concentrations create an osmotic gradient that extracts moisture, lowering water activity (a_w) below 0.90, while nitrite reacts to form nitric oxide, which binds myoglobin as nitrosylmyoglobin, stabilizing color and inhibiting spoilage organisms.
The Science
Primary Reaction
Acidification and osmotic dehydration (with nitrosylation in cured meats)