akdave thank you your style hood is what I wanted to build but ran out of time and ended up buying one and I do that artwork on my plasma table

twilliams this is just my smoking room there are reasons why I had to do it this way but I thought I’d just share what I did it has work for me

Menuchah Meats I hope the picture uploaded I use a kitchen exhaust fan above my smokers totally inside well insulated room this helps out with maintaining temperature

Thankyou Jonathon And normal would be 12hr

I did not used sodium erythorbate in my EWSC solution for my pork belly. the ? is how long do I hold them in the refrigerator. And I did inject to 10% of the weight of the belly and soak in a 50% solution