Richard I reckon any anti-bacterial style 'kitchen' liquid bath would be absolutely fine. It might warrant a wee bit of research though. I'd probably still be inclined to put a handful of salt in for good measure, but of course spices, salt, sugar, alcohol inter alia, are all traditional kitchen preservatives for meat. Hence of course 'preserves' such as Mincemeat.. Your harissa paste I am certain, no doubt originates from the exact same style of kitchen pragmatism & household welfare as Christmas 'spiced beef'.