DO NOT, and I repeat, DO NOT bone the meat. Leave it in as big of pieces as you can pack out. Any time you cut the meat you create a place for bacteria to establish and grow. Unless it is very warm out just hang the meat if possible, allow for air circulation and KEEP DRY. If bugs are a problem, black pepper does a wonderful job of keeping them off you meat. Dry bags in a creek are a last resort in my opinion. We had 3 moose and 6 caribou hanging one time and the only meat we lost was from one that the assistant guide boned out to make the pack easier.