It usually takes about two months to air-cure tobacco, and less time if artificial heat is used.—Wilfred W. Robbins, The Botany of Crop Plants, 1917
air-cured meats
… it also makes sausage the old fashioned way, allowing it to air-cure in unrefrigerated rooms.—Dana Bowen, Saveur, October 2007
air-curingnoun
In the case of air curing, the process has changed little over the past fifty years. —Alan Rodgman and Thomas A. Perfetti, The Chemical Components of Tobacco and Tobacco Smoke, 2009
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