PROJECT 13

HARDTACK CRACKERS

Hardtack is basically a large hard cracker that was a staple of the civil war soldier’s diet, however, while it was best known for its role in that conflict, hardtack had been used long before that war, and for feeding other groups such as sailors and outdoorsmen.

Hardtack has been used in various forms and using various grains as a base since the time of the Egyptian pharaohs, and it is still made today by a factory in Virginia for use in Alaska. Anyone who needs a shelf-stable, long-lasting, lightweight food should consider hardtack.

The secret to its success is that it has no fat to go rancid, and no moisture to cause it to spoil. The only ingredients are flour, salt, and water to form the dough. It is then rolled into ⅛ to ½ inch sheets and baked until the moisture is driven out.

The problem with hardtack is that it is hard. This hardness helps it travel well, but makes it hard to eat. Normally hardtack is crumbled into a soup or coffee and eaten as a mush, or it is soaked in brine and cooked, or cooked with meats in a skillet. Very seldom is it actually eaten as a whole unbroken cracker. This probably is why it was “affectionately” named teeth-breakers by some soldiers.

It’s simple to make, and as a side note, it’s the base of most dog biscuits. . . .

The Ingredients

Ingredients

•   6 cups flour

•   1 cup water

•   1 tablespoon salt

Tools:

•   Rolling pin

•   Fork

•   Cookie sheet

•   Mixing bowl

•   Spoon

•   Knife (a pizza cutter works well)

Procedure

1.     Mix ingredients into a bowl and mix until a dough is formed.

2.     Turn dough onto a floured surface.

3.     Knead dough until thoroughly mixed.

Roll out the dough

4.     Roll out on a floured surface until about ⅛ inch thick (or thicker if desired).

Cut out biscuits

5.     Cut into biscuits—traditionally it was square, but I like mine round.

6.     Use a fork to poke holes in the hardtack; this is not for looks, but to allow steam to escape while cooking and to ensure complete cooking.

Bake until hard

7.     Bake at 325 for at least an hour, turning over the hard tack once. Check to see that it is cooked through completely.

8.     Remove from oven and let cool uncovered overnight to harden.

9.     Traditionally, hardtack for naval use was traditionally baked another 3 times to ensure there was no moisture left.

Yield:

Several crackers that are the basis of a three-day subsistence ration for a single person.

Lessons Learned:

Hardtack is one recipe that I find all DIY preppers attempt at some point. By learning how to make this, I find that it teaches that all advancement is built from those that came before us, and that to become knowledgeable we must respect and understand the efforts of those that came before us and developed the techniques we may have come to take for granted.