Hardtack, also known as sea biscuits, sea bread, cabin bread, or pilot bread, is a simple biscuit made from ONLY flour, water, and salt, and baked repeatedly to a very hard consistency. Given proper storage it pretty much never goes bad, which makes it a perfect addition to your survival food supply. It has been used for millennia all over the world to keep soldiers and explorers alive in the harshest of conditions.
Each bag costs $20.00 USD (with FREE shipping in the United States), weighs about 1 pound, and contains 10 pieces of hardtack. Each piece is on average 4.0 x 2.5 inches. The size, shape, weight and texture of each individual piece will vary slightly even with the exact same ingredients and preparation.
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Hardtack is...hard, so you may want to dip it in soup, tea, coffee, whiskey, etc. to make it easier to chew. Sometimes people crush it up and even use it as a soup thickener. Be careful if you have weak teeth!
Keep it away from moisture and bugs! And if bugs get into it, hey, extra protein! ;) Ziplock, mylar, paper lunch bags, and jars work just fine. The white bags we ship to you are glassine, which is a pure paper product with no synthetic materials or chemicals used. We prefer this to materials like mylar since they have weird smells that can be imparted to your food. We also use a cloth ribbon to seal the bag instead of tape. Tape will wear out over many years of storage.
Any kind of fat or sweetener or even spices can drastically reduce this food's shelf-life. Not only can the extra ingredients themselves spoil, but they can pull in moisture which will spoil the flour and attract pests.
- Take 3 cups of flour, 1 cup of distilled water, and 2 teaspoons sea salt.
- On clean surface, mix flour with salt, create a well, pour in water and start mixing with spoon or hands so it does not stick. Add slightly more flour or water as necessary.
- Once ready roll dough out to about 1/2 inch thickness and cut out shapes of your choosing.
- Poke some holes to allow even cooling.
- Place shapes on baking sheet or pizza stone.
- First bake: 30 minutes at 350°F, then take out and let cool.
- Second bake: Same as first bake. 30 minutes at 350°F.
- Third bake: 1 hour at 350°F.