From a recipe posted by SunDevilPeg on lthforoum.com
Tenderloin marinated for about 50-hours.
KimChee Lunch with Rosmarino and Char Siu tenderloin
Pork Belly/Bacon from Chicago Food. Marinated about 50-hours
Spare ribs and pork belly marinated 72-hours. 72-hours was too long for spare ribs, meat started to break down from the marinade and turned a little mushy. Flavor was very good, plus I added a tablespoon of crushed red pepper to the spare rib marinade. Duck/jalapeno/bacon was smoked for about 2-hours, excellent flavor.
Smoked duck leg, no Char Siu marinade.