Skin Is In

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story28
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Skin Is In

Post by story28 » Tue Nov 01, 2011 21:55

On pg. 479 of mr. Marianski's HPQMS book it shows box cured bacon with a specific method of placing the bellies. For those out there without the book, the diagram shows placing 5 bellies on top of each other. Each belly is places skin side down except the one on top. I am trying to figure out why. :?:
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ssorllih
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Post by ssorllih » Tue Nov 01, 2011 22:07

My best guess woud be the flexural traits of the slab. Skin side down should be a bit stiffer. That is my guess but I don't know.
Ross- tightwad home cook
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