I have already done one pastrami and it came out really good and I'm planning on starting another next week. I have read a lot about using Juniper Berries in the brine/cure but no one says if they use them whole or grind them. I want to try them in my next strami (might do 1 beef and 1 turkey) so should I grind them or use them whole? Also about how much Juniper should I use for say a 5# piece of meat soaking in about a gallon of brine/cure?