freed from illness or injury
(used especially of meats) preserved in salt
cured at home
(used especially of meats and fish) dried and cured by hanging in wood smoke
(used of tobacco) aging as a preservative process (`aged' is pronounced as one syllable)
(used especially of meat) cured in brine
(used of concrete or mortar) kept moist to assist the hardening
(used of hay e.g.) allowed to dry
(used of rubber) treated by a chemical or physical process to improve its properties (hardness and strength and odor and elasticity)
