As a long term survival food, hardtack has a proven track record.
by Leon Pantenburg
Hardtack is a traditional military ration that consists basically of flour, salt and water, baked into a cracker. Recipes abound, and it is possible to buy commercial versions.
But the prepper/survivalist should consider using making hardtack. It is a good way to use up any surplus flour, and done correctly with the right recipe, the hardtack can last a long, long time.
The finished product is usually tastes pretty bland, but I was so hungry on one Idaho elk hunt that it tasted great! Peanut butter and jam helps make hardtack into a tasty snack.
This hardtack recipe was sent in by a Survivalcommonsense Youtube viewer, Thomas Emard. It is worth adding to your preparedness recipes. (I love it when readers/viewers send in recipes and survival tips!)
If you want to make the longest lasting, nutritional hardtack, here is the original British thrice-bake method for naval use. Life expectancy is indefinite. Keep it dry and it will last well over 100 years.
Thrice-baked British Hardtack
Ingredients
-10 Cups Whole Wheat Flour (I use Enriched)
-3.5 Cups Water (Filtered is ideal)
-3 Tablespoons Iodized Salt (Starting to see a pattern?)
-2 Tablespoons Salt Set-Aside
Directions
Hardtack can be baked into whatever shapes are convenient.
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-Preheat Oven to 250.
-Combine Salt and Water; stir until salt is no longer visible.
-Combine Flour and Saltwater into a dry dough. You should have to compress the dough in your hands for it to stick together.
-Place on heavily floured surface; roll out to 3/4 inch. A hardtack cutter is only $10. Invest in one.
-Cut with cutter, or with knife into roughly 3″x3″ squares.
-Create the ‘docks’ (holes). At least 16, but I use 25.
-Sprinkle tops with 1 Tablespoon of set-aside salt. Flip and sprinkle with remaining 1 Tablespoon.
-Bake on ungreased sheet for 3 hours; flip hardtack halfway through.
-Turn off oven and let cool with door closed. Remove hardtack when oven has fully cooled.
-Reheat the oven to 250 degrees. Bake again for 3 hours, flipping halfway through.
-Turn off oven and let cool with door closed. Remove hardtack when oven has fully cooled.
-Reheat the oven to 250 degrees. Bake a third time for 3 hours, flipping halfway through.
-Turn off oven and let cool with door closed.
-Let hardtack cool and harden for 3 days. Ideally, in the oven, but a counter top works just fine.
-Package and store. Salt and Desiccant packs are excellent preservers.
If kept dry, this will provide basic nutrition for an indefinite amount of time. We have hardtack from the Roman Empire that is still edible. Plan ahead, package properly, and this is a very cheap way to bulk up your supplies. I spent $50 on ingredients and I made over 5,000 crackers. So much that I actually gave a few boxes worth away to friends.
Keep in mind, the addition of ANYTHING else (honey, berries, butter, lard) will significantly reduce shelf life; from centuries to months.
By the way, Encamped Bread is a great alternative if you’re not on the march/in a survival situation. Same mixture, but bake at 250 for 15 minutes. Tack comes out soft and chewy, a great bread for collecting soup broth.
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