moist brined hen for 24 hours in pickle juice, botulism?



After using S&P, I wet brined chicken thighs in pickle juice for 24 hours. Usually I only do this for a few hours according to a recipe, but this time I let it go for 24 hours.

Is there any risk of botulism since this was a long anaerobic brine?

TIA

submitted by /u/khodo
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