I did a few months ago. I was pleased with the results considering I didn't know what the hell I was doing. :biggrin:
I got pork bellies from a local asian market, brined them for 24 hours in salt, sugar, water, mollasses, and apple juice. I then cold smoked it for four hours using apple and hickory. It was bascially a test run for a cheap cold smoker.
I then froze it slightly so I could slice it easier. Cooked some up and the family loved it. Froze the rest for beans.
I would actually like to try again, but this time cure the meat ahead of time. Need to read up on curing first, though.