Caña de Lomo Curada en Refrigerador | Fiambre Curado en Frigorífico

Finally the day arrived. After asking many friends of the channel, after the success of the cured loin cane in the open air, you asked me to make it cured in the refrigerator. Well, I've got to work and this is the result. You have no excuse for not doing it. Follow the steps I say in the video well and it will be super good. IF YOU LIKED A GOOD WAY TO THANK YOU, GIVING IT TO LIKE (THUMB UP), ANOTHER IS SHARING THE VIDEO IN SOCIAL NETWORKS (FACEBOOK, INSTAGRAM, ETC). THANK YOU FOR HELPING ME GROW. Remember that it only works with fat salt, that you should leave it 24 hours, then wash it under the tap and dry it well with a dry and clean cloth. It must be dried in the coldest part of the refrigerator. SALAZÓN INGREDIENTS: 1 whole loin of 1 kg (more or less) 1 Kg Coarse salt (cover meat) 100 gr Sugar (panela) Fresh rosemary LOMO INGREDIENTS 1 tablespoon sweet paprika 1 tablespoon smoked paprika 1 tablespoon oregano 2 teaspoons dried garlic powder 2 teaspoons black pepper powder 1 teaspoon dried thyme