Ditto on the strong sacks. We double the sacks and tie a goose neck on the bags. We are fortunate enough to have a glacier stream next to our camp. This is mother natures refrigerator. We take special care to make sure that the meat stays dry. I also agree that moisture is of big concern. The knives that we gut with are put aside and not used for boning the meat. I also like to carry a bottle of sanitizer with me. When my hands start getting a little freaky. I will hit them with some. Back in the days when I was a late season gun hunter. I never boned the meat. I would let the quarters hang in the shade after skinning and let the silverskin harden to form a layer(cooler weather). The flys would already be dormant. Now that I hunt the early bow hunts. The yellow jackets and the blowfly's are terrible. I have found it hard to keep the blow fly's out of full quarters even with good meat sacks. I hunt mainly elk and during the september rut, their body temperature can raise 8-10 degrees in temp. My first concern is to release the body heat. The only way for me to do that is to increase the surface area. I do agree with your point on additional cutting AM and the spread of bacteria. Under the circumstances that some are faced with, there may not be any other options. I have kept the meat submeged in the stream for 24 hours already and the meat was great. Of course the water was colder than heck. The bags are submerged completely the air is squeezed from them and rocks are put on top of them. I fugured I would throw in my 2 cents on this thread as I am used to dealing with the extreme heat and meat care. You need to work real fast. Hunting antelope in august is even more fun when the temp is at or above 100 degrees. At that point boning is a must, and a cooler of ice that is ready is more important than ever. You have made some good points AM, thanks for sharing.