It’s my logic for it. 😄 Obviously there a religious reasons for it too. Freezing method might be part of the problem here I think. Better to hang the meat at low temp and let it rest and dry a bit - this is what many abattoirs and butchers do. Freezing, unless it’s rapid, will mean ice crystals will form in ALL the cells and we know what happens when water/fluids freeze - they expand, causing the cells to rupture and thus release their contents when thawed (this might be the wetness you mention?). As a side note, this is the reason why the cryo-electron microscopy sample preparation technique known as rapid freezing was developed, so that cell ultrastructure may be preserved (this technique doesn’t allow time for the ice crystals to form). Anyhow, I digress. I hope the brining method works. Slow-cooking might be worth exploring too or perhaps grilling? Good luck!