Over the period of a few days, I came across not one, not two, but three folks using juniper berries in their brine mixture for various pork roasts. Is this secret ingredient worth the extra bucks and sourcing time? I'm not sure. I am intrigued, though. Have you used juniper berries in your brine? Or in your cooking in general?I'm a vegetarian, so brine is not my forte. However, I love the flavor juniper berries impart to gin and I'm now curious as to how I might use this aromatic ingredient in other recipes. Perhaps a pasta dish with a little crushed juniper in place of ground pepper? How have you used it?