Howdy Erain, Not really, "horsing" just refers to the osmotic process that takes place in the structure of the meat, as the cure progresses the meat shrinks as the moisture is forced out out it by the curing salts. Whether its best to press the meat or not is open to debate. For certain items like Italian perchuto it is imperative to do so, but many recipes for bacon omit this step. I've always done it to both my bacon and my jerky mostly "just because" I honestly can't say what difference it makes but it is my belief that the curing process is enhanced by the pressure. One thing I know to be true is that it ensures the meat remained flat during the cure. If you are making a large batch of jerky for example and just throw the strips in any which way, once the cure is finished they will retain whatever shape they had while curing. It may be purely aesthetic, but I think it helps.
BTW I have the same problem with my Weston 10" slicer, if I don't flip the bacon over every third slice or so I end up with that ragged edge of meat between the blade and the tray. Thats the only real problem I have with it.