Homemade Sausage Making

I just bought some back fat from my local butcher and was wondering how long it is good in the refrigerator?

I'm not sure how long it stays good in the fridge, but I'm looking at getting some myself for a wild hog I'll be processing next week. Make sure to shrink-wrap it, maybe even throw it in the freezer.

Consider it as fresh meat. It still has a rather high moisture content. When ever I buy fat trim I receive it frozen. I have one fridge that I keep at 32°F. I should think that a couple of weeks would be the limit before it starts to deteriorate.

Hi Blackriver,
I have kept back fat up to 3 month in the freezer, it was vacuum packed though and when defrosted was added to my csabai without any detrimental effect.
Jan.

Thanks everyone

I just checked with my meat contact and they'll sell me ten pound increments of domestic hog backfat for $2.70lb. I'll get a ten pound slab on Monday morning so I'll be ready to process the wild pig I'm going to kill next Wednesday morning. Aside from the backstrap steaks and hams that I'll brine and smoke everything on the wild pig will be deboned for sausage grind. I'll shrink-wrap and freeze the wild hog meat in ten pound packs for later use. I won't know the backfat and porkbutt percentages for making sausage until I can see the condition of the wild hog once it's undressed. I'm kind of thinking of a sausage mixture as follows if the wild pig isn't very fatty;

10 lbs wild pig meat
7 lbs domestic porkbutt
2 lbs domestic backfat