Thread: How to improve a moist salami?

I had some venison turned into salami by a local butcher and it is quite moist. It has been frozen in sealed bags since it was done and I have been defrosting them in the fridge before slicing off and consuming. I thought maybe it would be one or two but seems to be all of them. Any suggestions, other than a different butcher, on how to improve them? (I will be using a different butcher next time).
Wondering about fan bake on a low temp? Cold smoke? Warm smoke?
Open to suggestions and ideas…

nah its how some of them are made..its more of a sausage than a salami..just keep in fridge and eat it over 3-4 days not hard to do that they taste so good.
we got some made with goose breast like that..oh so good.

Leave them in the fridge in a open bag....they will naturally dry out

Don't defrost them in the bag leave them open on a rack and the will continue to dry down

The best way is to defrost & hang in a well ventilated open area for 1-2 weeks.
I just hung it on the clothes line above our deck, lots of ventilation & 24hour shade.
My wife was paranoid about flies so I drilled lots of large holes in a PVC pipe and covered it in a stocking then used a bag closer on the end & hung it on the washing line in the shade. Once it gets to the stage you like it'll keep well sealed in the fridge.

I had 24 1kg salamis made, I vac packed them all to try and extend the freezer life. Doing that & drying using the above method I made them last over 2 years.

Moist salami...

Alright thanks Team. Will whip this one out of the bag and hide in the back of the fridge for a bit and go hang the next one in the shed somewhere

I turned up purely to read the comments. Disappointed to be fair, not a good comments game so far!

Originally Posted by RacksandRods

Alright thanks Team. Will whip this one out of the bag and hide in the back of the fridge for a bit and go hang the next one in the shed somewhere

If you can hang it somewhere with a breeze if you can find one, If all else fails leave a desk fan blowing in the general direction of the salami

I put one in the fridge for 2wks, roll it over morning and evening and let it dehydrate.
tastes much better

Originally Posted by No.3

I turned up purely to read the comments. Disappointed to be fair, not a good comments game so far!

@No.3

I normally wipe mine on the sheets to get dry, dont use the curtains anymore misus gets angry.

I freeze all mine and then when I take one out, defrost it in the fridge then into the hot water cupboard for 18-24 hours. Perfectly aged, not too dry not too moist. Mind you I love it when you forget one in the fridge for a week and you can shave it so thin you can see through it. Great chewing.

Originally Posted by johnd

@No.3

I normally wipe mine on the sheets to get dry, dont use the curtains anymore misus gets angry.

"I approve of this message..."

An apple to moisten something....an orange to dry or reduce moisture.