Sudzhuk is dry-cured spiced beef — 24 g protein, 1420 mg sodium per 100 g. Processed meat is Group 1 carcinogen (IARC, Lancet Oncol 2015). Sodium raises blood pressure (He et al., BMJ 2013). Typical serving 30–40 g — weigh, do not eyeball slices.
How should I track Sudzhuk (cured)?
Sudzhuk (cured) is high in zinc. The simplest way to track Sudzhuk (cured) accurately is to weigh it raw, before cooking. According to USDA cooking yield data, meat loses 20–30% of its weight during cooking as moisture evaporates — so 150 g raw becomes roughly 105–120 g cooked. If you log the cooked weight using raw nutrition values, you will undercount your protein and calories. A kitchen scale takes the guesswork out of it. Quick tip: cook a batch, weigh it before and after, and you will know your personal shrink ratio for next time.
