Laura, I think possibly I have rid this place of gremlins. Everything seems to be repaired and hopefully that is it for a while. It was sure starting to get old. I have only one more deer to take and I will have my limit. I fully intended to go this morning, yet when I woke at 5am I felt as if I hadn't slept so I rolled back over. I will be going tomorrow for sure since I'm meeting my best friend at our hunting spot. I've got venison pastrami cooking in the smoker right now and I'm hoping it doesn't take much longer to get up to 170 degrees. I've been teaching a guy across the street how to butcher venison using my method and he wants to learn sausage making as well. I friend of his made some smoked venison roasts and he brought me some. David declined to try it. He says he doesn't want to eat any venison that we haven't processed. This venison looked okay, and was sliced and vacuum sealed and looked quite nice. However, it wasn't overly impressed with the flavor and it was sliced with the grain rendering it almost impossible to chew. I guess David's rule is a good one.