This is the survival standby food
It is not particularly tasty by itself and most, including myself, report
that it is too salty. The solution is in the end use, see below.
SALT
For those who don't like or want extra salt in their diets, remember that
when you are down to eating Hardtack, your real salt intake will be MUCH
lower and you will actually need the salt content for survival.
Please remember that the salt is a necessary part of this recipe because
it helps preserve the food. Don't leave it out.
Ingredients:
2 1/2 cups flour
6 tsp. Salt ( That is Teaspoons )
1/2 to 3/4 cup water
Set oven to 350 deg F. Preheating is best because you need a warm oven
to COMPLETELY DRY the dough.
Mix the flour and salt until uniform.
Add the water, start with 1/2 cup
Knead the dough by hand or in a dough blender.
You will want a dough which is fairly dry, even crumbly
but which will stick together in a large ball.
Add water in tablespoons until the ball will hold together.
NOT STICKY
If the dough gets sticky, you have added too much water,
add a little flour (tablespoons at a time), kneading until
the dough is no longer sticky to the touch.
Roll the ball of dough into a squarish shape, about 1/2 inch
thick.
If you have a square metal cookie sheet (12x18 inches), you
can simply roll the dough out to the edges. Exact thickness
is not critical, but about 1/2 an inch works well for the
baking process.
CUT INTO SERVING SIZE PIECES
Cut the dough into bars, square or rectangular, 2x3 inches up
to 4x4 inches is good for storage.
Spread the cut pieces on a baking sheet, they can touch because
there will be no rising of this dough.
POKE HOLES IN THE DOUGH
Use a fork, knife tip or chop stick to poke holes ALL THE WAY
TO THE BOTTOM of the dough pieces, about 1/2 inch apart. This
will speed the baking process. If you don't make these holes,
you will end up burning the Hardtack before it is completely dry
in the center.
BAKE THE DOUGH FOR 30 MINUTES.
TURN EACH PIECE OVER AND BAKE ANOTHER 30 MINUTES
Test a piece from the center of the baking tray. It should be
VERY hard. Even when warm, the pieces should NOT bend.
If they bend, turn them all over again and bake for ANOTHER 30 minutes.
Finished pieces will have a light golden color and be exactly as
hard as rocks.
STORAGE
The Hardtack pieces must be stored in airtight containers to prevent
condensation from reaching them. I use jars with tight sealing,
screw-type lids. Ziplock bags "may" work, but the Hardtack may also
poke holes in them, which defeats the purpose. Historically, the
wrapping of choice was oil paper or oil cloth which I don't
recommend because the fat in the wrapping will go rancid fairly
easily.
Needless to say, store Hardtack in as cool and dry a place as possible
EXPECTED LIFETIME
About the average human lifespan is about right. Hardtack from the
American civil war are found to be still "edible".
EATING HARDTACK
I've tried this recipe myself...
Chewing dry Hardtack is not possible unless you have the jaws of
a snapping turtle or stainless steel dentures. It must be softened
in liquid first. My preference is to boil pieces in water for about
10-15 minutes. You may add spices to flavor this. The result is
something very much like noodles, and about as flavorful. If you
overcook it, well, you were starving in the first place, right? So
eat it no matter what.
If you can't boil Hardtack, it can be broken into mouth sized pieces
and held in the mouth until saliva SLOWLY softens it. Not fast, but
then you are staving and it is, technically, food.
FRIED HARDTACK
This may not make much sense, but if you have been eating nothing but
the meat from a deer/moose/antelope, you will have some fat left over.
You have been saving your fat, right? If not, you are not starving and
the Hardtack need not be eaten.
I've tried frying Hardtack, and with only fat/oil, the end result
DOES NOT GET SOFT. You will need to add some water to the process.
You may find that the Hardtack falls apart and you can make a water
gravy. Experiment before you are forced to improvise your own recipe.
SPICES ARE YOUR FRIEND
Lack of flavor is one of the big hang-ups with Hardtack, so any spices
you can add are only going to help. Wild onions/garlic, mustard etc.
will go a long way with making Hardtack into real food.
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