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…