For brine I used pink salt at 1.134gm/#, 2% salt, 1% brown sugar. To this I added 2T white pepper, 1T dried dill, zest of one lemon, one orange and 1/2 grapefruit.
I portioned out (by weight) some of the above dry brine and added juniper berries one at a time to a blender and bribed the be...