Thoroughly wash off all bellies

Mix together salt & brown sugar

Spread a liberal amount of salt sugar mixture in the bottom of a large deep pan

Place salmon bellies tummy down with a bit of space between each. Cover with salt sugar mixture and firmly pack

You may need to add more mixture as the belly soaks it up - you should not see moisture creeping through

Repeat layers for as many salmon bellies as you have

Leave refrigerated overnight

Heat your smoker with a pan of chips

Wash off the sugar salt brine

Add your salmon bellies to the shelves of the smoker

Every 30 minutes to 1 hour replace chips with fresh ones

Dunk the used chips into a bucket of cold water

After 4.5 hours of smoking it will be done