Certain cuts in European butchery are characterised by their raw texture, while others are characterised by the length of time it takes to cure. The latter is embodied by our Smoked Kassler at Berliner. It pays homage to a 19th-century Berlin tradition that has been revived here in Johannesburg with a deep, smoky sear that appeals to South Africans.

While many consider the Kassler to be a straightforward “thick-cut ham,” we perceive it as a culinary canvas. The laborious process of creating flavour has already been completed in our cool rooms since it has already been cured and beechwood smoked. It’s your responsibility in the kitchen to use contrast to bring out that flavour.

The structure of an excellent Kassler

The best pig loin is used to make a Berliner Kassler, which are marbled just enough to keep them juicy when heated. While the smoking process produces a protective, fragrant “skin” that responds exquisitely to a hot pan, the curing procedure seasons the meat all the way to the heart.

When you purchase a Kassler from our counter, you want a firm texture and a delicate pink colour, which is an indication of a flawless cure. Our smoked meats aren’t pumped with extra water like those made in large quantities. This means that instead of steaming when it hits your skillet, it burns.

The “palate reset” principle

If eaten alone, the Kassler’s thick, smoky, and salty flavours may overpower the palate. The richness of the pork must be balanced in order to provide a world-class feast.

The acid reset: The dilute for the salt on your tongue can be a bitter apple compote or traditional German pickles.

The heat bridge: A spicy lift that penetrates the smoke is provided by a strong Dijon mustard or a gritty, sweet Bavarian mustard.

The sweet balance: Fruit is a favourite of pork. The savoury flavours of the pork are accentuated by the natural sugars in a braised red cabbage (rot kohl).

The cider glaze pan-seared Kassler recipe

This recipe aims to give a layer of subtle sweetness while highlighting the meat’s smoky richness.

What you’ll need:

Cut: 4x thick-cut Berliner smoked Kassler chops.

Fat: A little olive oil, 2x tablespoons of unsalted butter.

Aromatics: 2x fresh thyme sprigs, 1x  smashed garlic clove.

Glaze: 1x  tablespoon of Berliner Sweet German Mustard, 100ml dry apple cider.

Step 1: Crust

Your objective is to build a mahogany crust rather than “cook it through” because the Kassler is technically already cooked during the smoking process.

Method: Over medium-high heat, preheat a heavy-based skillet. Pour in the oil. Put the Kassler chops in once they’re shimmering.

The objective is to sear for three minutes on each side. You want the fat’s edges to turn golden and crispy.

Step 2: Butter baste

After flipping the chops, add the garlic, butter, and thyme to the pan.

Method: Tilt the pan and repeatedly spoon the flavourful fat over the meat as the butter foams and becomes nutty. This infuses the lean meat with fragrances of herbs while keeping it moist.

Step 3: Glazing process

After removing the chops, place them on a plate that has been heated. Scrape up all the browned bits (the fond) as you pour the apple cider into the hot pan.

Method: Reduce the liquid by half and whisk in the sweet mustard until a glossy, syrupy glaze forms. Cover the rested meat with this again.

The Berliner playbook for pairing

A Kassler is only as good as the sides it surrounds itself with. We suggest the following pairings to make the meal elegant and well-balanced:

1. The Classicist: Purée & Sauerkraut
This is the gold standard in Germany for a reason. While a smooth potato purée serves as a neutral foundation for the smoky glaze, the kraut’s fermented crunch supplies the required acidity.

2. The Modernist: Fennel and Green Apple Slaw
Serve your Kassler with a thinly sliced slaw of green apples and fennel bulb for a lighter, more refreshing option. Use a straightforward lemon vinaigrette to dress it. The smoked pork feels sophisticated and contemporary because to the bright, lemony overtones.

3. The Audacious Option: Root vegetables and horseradish
For those who enjoy a little “kick,” a side of freshly grated horseradish accompanied by roasted carrots mixed in a little honey offers a crisp, nasal heat that clears the palate in between savoury bites.

Beyond the counter: The Berliner dedication

Berliner has been more than just a meat store since 1949. We are the custodians of a culinary legacy. Selecting our Kassler means selecting a product that has been expertly crafted by a skilled craftsman.

We are committed to upholding the high standards of European butchery and helping our local farmers. You are bringing a bit of tradition home with you whether you are ordering online or shopping at our Bryanston store for a family dinner on the weekend.

Our aim is to empower you to transition from a “chef” to a “culinary artist.” Every meal may be a memorable experience if you use a high-quality Berliner cut with the appropriate amount of contrast.

Greetings from the high stakes steak craft world! A truly great meal, in our opinion, begins long before the heat is applied. It begins with the animal’s heritage, the butcher’s skillful cut, and above all the chemistry that takes place on the meat’s surface in your own kitchen.

You are asking the most crucial question in home butchery if you have ever gazed at a quality ribeye and wondered when to reach for the saltshaker. Is adding salt a pre-grilling or post-searing step? The distinction between a good steak and a sublime steak is the answer.

The real function of salt

We must examine the effects of salt on proteins to comprehend the timing. Salt is a useful tool that alters the meat’s physical structure in addition to adding flavour.

A remarkable three-step process starts when you salt a raw steak:

1. The draw: Through osmosis, the salt extracts moisture from the meat in a matter of minutes. On the surface, little brine beads will start to develop. That moisture will turn to steam if you cook the steak right now, which will keep a nice crust from developing.
2. The dissolve: A highly concentrated brine is produced when the salt dissolves in that moisture.
3. The reabsorption: The concentrated brine is drawn back deeply into the centre of the wound as the salt starts to dissolve the resistant muscle fibres.

The golden window

There are only two appropriate times to salt a steak. In the culinary world, everything in between is a “no man’s land.”

Option A: The instant sear
If you are pressed for time, salt the meat and add it to the pan in less than 90 seconds. This guarantees that the moisture hasn’t had a chance to escape and that the salt remains on the surface. Although the inside of the meat will not be seasoned, you will get a good crust.

Option B: The 45-minute rule (expert choice)
You must wait at least 45 minutes after salting if you want the Berliner standard. Even better, salt the steak the night before and store it in the refrigerator, uncovered. This enables the meat’s surface to become bone dry and the brine to completely reabsorb.

The Maillard process, which produces the rich, mahogany crust that every cook aspires to, requires a dry surface. Your pan’s energy will be used to boil away water instead of scorching the meat if the surface is moist.

Different salts have different properties

Fine table salt should not be used as your primary spice, any more than you would use a cheap bottle sauce on a dry aged sirloin.

• Our favourite at the butchery is coarse sea salt. A controlled release of taste and a tactile crunch are provided by the bigger grains.
• Kosher salt is very simple to pinch and uniformly apply across a broad cut because of its flat, flaky nature.
• Save the delicate, pyramid-shaped Maldon or finishing salt flakes for the very end. Just prior to the initial bite, they provide a crisp, vivid burst of salinity.

The perfectly seasoned T-Bone (recipe)

It’s time to apply the theory. The “Dry Brine” method, which is the main focus of this recipe and is the best approach to honour a premium cut of beef.

What you’ll need:

Cut: 2x Berliner T-bone steaks (500g each)

Salt: Coarse sea salt

Fat: High smoke point oil or beef tallow.

Veg & herbs: 3x cloves of mashed garlic, a knob of chilled butter, and a sprig of thyme.

Recipe

Step 1: Preparation
The night before cooking, arrange the steaks on a wire rack over a baking sheet. To guarantee uniform coating, liberally season them with the coarse salt while standing at a height of around 30cm. Remember the fat cap around the edges! Keep them uncovered in the refrigerator for a minimum of 12 hours.

Step 2: The temperature
An hour before cooking, remove the steaks from the refrigerator. The meat will have a richer, darker crimson colour and feel sticky and dry to the touch. This is precisely what you need.

Step 3: Sear at high heat
Heat your heaviest skillet until smoke is beginning to whisper. Put in your fat. The steak will almost immediately start to form a crust because it is already dry from the salt treatment. For a medium-rare finish, sear for 3 minutes on each side.

Step 4: The butter baste
Reduce the heat a little and add the thyme, garlic, and butter. Spoon the butter over the steaks several times until it foams and becomes nut brown. Now the rich, fragrant fats will start to balance the salt already present in the meat.

Step 5: Rest
Transfer the steaks to a platter that is heated. Over them, pour the leftover pan juices, and then wait. You must rest for 8 minutes for a cut this size. When you slice the meat, the seasoned fluids will remain within because the internal pressure will have stabilised.

Some easy weekend grilling tips

• Don’t be salt stingy: A thick steak requires more seasoning than you may realise, so don’t be afraid of the salt. A large portion will remain on the grill grates or in the pan.
• Avoid the pepper: At extremely hot temperatures, pepper can burn and turn bitter. Instead, add your cracked black pepper while it’s resting.
• Keep an eye on the moisture: Before salting, blot dry the steak with a paper towel if it is perspiring when it comes out of the package. The sear’s adversary is moisture.

The Berliner difference

Why is the timing of a few grains of salt so important to us? Because we at Berliner consider ourselves to be the link between your family table and the farm.

Our goal has been to preserve the strict customs of European butchery since 1949. You are interacting with a tradition of craftsmanship whether you are visiting us in store or online. When you follow these instructions, the outcome will be nothing short of stunning because we choose our proteins with an eye for maturity and marbling.

A complex recipe is not necessary to make a superb steak. It requires an awareness of the basic, scientific concepts that give such flavours life as well as respect for the unprocessed substances.