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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs.

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Old 10-29-2010, 09:37 AM   #16
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Old 10-29-2010, 09:45 AM   #17
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I'm making a batch right now.
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Old 10-29-2010, 02:01 PM   #18
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I'm making a batch right now.
Let us know how it turns out.Was gonna do some this weekend.
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Old 10-30-2010, 08:42 AM   #19
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How did they turn out???

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Old 10-30-2010, 12:27 PM   #20
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If this stuff has a shelf life of 5 years, I'd think you could probably double that (at least) by vacumpacking it.
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Old 10-30-2010, 12:39 PM   #21
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Turned out pretty good. I added the salt. I also errored on pouring in the water. Started with 3 cups instead of one. Needless to say I ended up with a good sized batch once done. My boys like it. I might make another batch when deer season rolls around. A sack of that in the coat pocket could come in handy.
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Old 10-30-2010, 01:35 PM   #22
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Turned out pretty good. I added the salt. I also errored on pouring in the water. Started with 3 cups instead of one. Needless to say I ended up with a good sized batch once done. My boys like it. I might make another batch when deer season rolls around. A sack of that in the coat pocket could come in handy.
I'm thinking of making a batch with garlic and onion power along with a little salt. Not going for the authenticity of it,but rather something tasty that will last.

I like Erik's idea of vacuum packing it. With the vacuum packing, you could add more to it in the way of fats?

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Old 10-30-2010, 03:12 PM   #23
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Once it's 'cured' (hard as a rock) there's no moisture in it, keep it dry and it'll last way longer than 5 years, probably 10 for sure, cause I've eaten them that old and older. Add fat of any sort and it must be kept cool or it'll turn rancid nd you won't like it.

I use a lot of olive oil, (eat it, drink it, burn it in oil lamps as well as pouring it on stuff. Letting the hard tack set in a bowl or cup with some olive oil in it makes a huge difference in 'chewability' and vastly increases the nutrition and energy level

Yes vacum sealing will prolong the life, as long as it's dry to begin with.

Yes Garlic salt or Celery salt makes for a tastier 'cracker' but limits the adaptability, garlic salt cracker dunked in my Coffee ...?

Using either of those, I'd suggest you carry some bullion cubes, and soak the cracker in that.

'Course you can cook em up in any stew you come up with, fresh game or tinned.

OT sidenote about olive oil, some hikers are now doing their 3-4 week hikes with nothing to eat but a couple of bottles of olive oil, word is it gets boring, but no shortage of energy and no ill effects. Surprising what a boost you get out of a Tablespoon or two.
Oil and Fats go straight to energy, body can't do anything else with it.

All JMHO as always.

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...

Last edited by 5knives; 10-30-2010 at 03:14 PM. Reason: typing with gloves on causes typo's
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Old 10-30-2010, 06:55 PM   #24
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Once it's 'cured' (hard as a rock) there's no moisture in it, keep it dry and it'll last way longer than 5 years, probably 10 for sure, cause I've eaten them that old and older. Add fat of any sort and it must be kept cool or it'll turn rancid nd you won't like it.

I use a lot of olive oil, (eat it, drink it, burn it in oil lamps as well as pouring it on stuff. Letting the hard tack set in a bowl or cup with some olive oil in it makes a huge difference in 'chewability' and vastly increases the nutrition and energy level

Yes vacum sealing will prolong the life, as long as it's dry to begin with.

Yes Garlic salt or Celery salt makes for a tastier 'cracker' but limits the adaptability, garlic salt cracker dunked in my Coffee ...?

Using either of those, I'd suggest you carry some bullion cubes, and soak the cracker in that.

'Course you can cook em up in any stew you come up with, fresh game or tinned.

OT sidenote about olive oil, some hikers are now doing their 3-4 week hikes with nothing to eat but a couple of bottles of olive oil, word is it gets boring, but no shortage of energy and no ill effects. Surprising what a boost you get out of a Tablespoon or two.
Oil and Fats go straight to energy, body can't do anything else with it.

All JMHO as always.

Regards,
...
You just opened my eyes and my mind up to something new. I was kind of thinking about the bullion being used for a "dunk" liquid. I use very little salt on my cooking, so that's why I just use the garlic and onion powders and not the salt versions. Bullion is loaded with salt, so that would be enough.

Olive oil... Like it a lot and use it a lot, but never would I have thought to drink it straight. No reason you couldn't...

Brian
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Old 10-30-2010, 07:40 PM   #25
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Olive oil... Like it a lot and use it a lot, but never would I have thought to drink it straight. No reason you couldn't...

Brian
If you for some reason want to drink alcohol without being effected to the same degree as usual, drinking a mouthful of olive oil an hour or so beforehand works quite well.

As for adding fat or oil to the hard tack, even with vacumpacking it will surely go rancid after a while. It would be interesting to test out just how long that would take though. I suspect it would help vacumpacking it as soon as possible after baking it.
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Old 10-31-2010, 11:27 AM   #26
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I just made a batch this morning. I used whole wheat flour, not the bleached white stuff. I mixed 2 cups of flour to 2/3's of a cup of water, and 2 tsp. of salt. Just finished it and it is still warm. I tried some and it tastes pretty good. I used corn oil to coat the pan, and baked it for about 20 minutes at 375 degrees, flipped it over, and baked for another 20 mins.

I'm gonna do a few more batches and toss a ziplock full of hardtack into my bug out bag.
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Old 10-31-2010, 12:43 PM   #27
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I didn't use any oil on my pan (regular type and not the non stick kind). They didn't stick at all. In fact they wanted to slide off the pan when I pulled it out.
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