I was never really into grinding venison into burger, just too much work, it seemed. But this year I decided to do it, and I used beef suet for the fat. My dad always used this. What other types of "fat" can you use? My main question here is, how long will suet last in the freezer? The stuff I used was about 4 years old. It wasn't properly packaged either. To test the suet before I ground up the meat with it,,, I thawed out a chuck of suet and then cooked it in a fryin' pan by itself. It smelled fine. I still haven't eaten any of the burger yet, I'm a little nervous I guess. But do you think the suet is ok? Or should I just picth it and not take any chances?