Certainly understand your hesitation! But, again, a lot has to do with having the right equipment to minimize problems... one "investment" that is a great purchase and that can last a lifetime is a good quality brining needle; I recommend the Morton[emoji]174[/emoji] Brine Pump:
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=2_45_231&products_id=25
This differs from other injection needles in the respect that it has a perforated multi-hole needle that shoots in all four directions out of multiple holes, instead of just straight out, enabling you to better "broadcast pump" your brine into all areas of muscle and minimize the chance of missing an area, leaving it uncured and it spoiling before soaking brine can get to it and cure it (normally near a bone structure, that's why it's nicknamed "sour-bone"). It also comes with a straight needle for artery pumping, where you locate an artery and inject it in the artery, carrying the cure throughout the entire piece of meat and allowing it to seep into the pores of the meat, vs. inundating it. It is more money than a straight injection needle but performs at a much higher level of pickling perfection!
With the right tools it just simplifies things!