Lomo Curado?

[grisell]

Hi,

I'm trying to make Lomo. I haven't made that before. I have a small pork loin that has been curing in the fridge for 2 weeks now, with only salt, sugar and cure. When it's thoroughly cured, in a week or so, I will rinse it, pat it dry and roll it in spices. Then try to squeeze it into a piece of beef middle. Hang to dry.

Does this seem doable? Or should I have added the spices from the beginning?