>>43128
>I've never done it myself but I believe it just needs a bit of aging first

It depends on source of meat. Most meat from shops already had some kind of aging. I don't remember proper numbers, but meat still hangs some time until going into shop.

>>43127
>What did I do wrong, if anything?

Considering process (I only know about theory though) you did everything right - there are plenty of recipes when meat is cured for week.

Maybe resting conditions matter? Air humidity or such? Or maybe this meat needs more time, or more salt. Or maybe >>43128 is right.

>On the Hungary we generally sweeten the tea, sugar + lemon is the most popular combination, only very few people drink it the Anglo way with milk but no sugar.

Same here. Tea with milk is known, but rarely used combination. Coffee with milk is much more popular.