To answer the first part of the question:
If you disagree with a closure, first follow the procedure described in our help. If you think it’s necessary you can post on Seasoned Advice Meta, explaining why you disagree. In both cases, you then leave it to the community.
So let me be the first answer to explain why I fully agree with the closure - which brings us exactly to the second part of your question, namely that you don’t want the recommendation of the FDA or similar authorities and expect answers citing individual user experiences instead.
I am afraid this isn’t going to happen. The reason is the community agreement that we will only accept questions in food safety and you need to understand the difference between
- food that is spoiled (sometimes easily recognizable, but actually not always) and
- food that is unsafe, which means that there’s a reasonably high risk that it harbors an amount of bacteria that can make a consumer sick. This doesn’t mean that it actually spoiled, but that it simply isn’t guaranteed safe.
The latter can be determined by scientific experiments and indeed organizations like the FDA perform them which leads to the published threshold values for how long different food items can be stored at what temperatures. We don’t take the FDA values as gospel, but if you do some research, you will find that other reliable sources published comparable recommendations.
On this site, we have the well-being of all users in mind. So we can not accept individual anecdotes (and every answer of “I did X and was fine” invariably falls into that category) over scientific data. While no longer safe doesn’t automatically equal spoiled, we are not going to put anyone - including the weakest members of society like children - at risk.
And therefore, your post is a duplicate of the generic post on shelf life, where you can find a value for the suet you were asking about. (Btw, the times for minced meat are shorter because the processing step leads to a greater surface area and a possible transfer of surface bacteria to the interior.)
An additional note re. your claim that a single moderator was dealing with your posts and possibly making unilateral decisions. I can assure you that this is not the case. Your posts and the flags you raised were handled by different mods and we do agree on the correct procedure here.