In my younger days, if you asked me what the best survivalist food was, I would have rattled off a list of rice, beans, freeze-dried meals and canned goods. And told you they all are pretty much equally the best.
Because, you know, I knew everything back then.
Then one summer night, it must have been 95 degrees, I was having a few beers with my friend, Phil, who was home for the week from the Air Force. We got on the topic of the strangest foods we’ve eaten.
Hands down, mine is sea urchin, which is utterly disgusting
When I was done ranting, he starts telling me about this “food” his grandpa used to make that lasts for years. Hardtack. And yes, he did put “food” in air quotes when he said it.
I never heard of it but my ears did perk up. Then he started describing it.
His grandpa would mix together flour, water, and a little salt, bake it until it was hard as a brick, and store it away.
I pictured something halfway between a cracker and a concrete wafer. The air quotes were starting to make more sense.
At one point, I asked him if he ever tried it. He shrugged and said, “Sure, it’s OK. Doesn’t taste like much, unless you’re soaking it in soup or something.”
That was interesting. I wanted to circle back there but we got sidetracked and moved on to other things.
A few days later though, I went on a hardtack research expedition and was kind of blown away.
Here’s a food that had been around for centuries and people were still making it today. The more I read, the more I understood why it had stuck around for so long.
It’s cheap, easy to make, and lasts longer than just about anything else in the pantry. Yep.
So, I couldn’t help myself. I put on my chef’s hat and got to it. I really do have a chef’s hat. It was gag gift that my wife regrets buying because I wear it way too much.
When the timer dinged, I put on my trusty ‘Ove’ Glove and took the pan out. It looked pretty good. I let it cool and then dug a piece out. Not sure why I did it but I tapped it against the top of the counter, and it sounded like I hit it with a two by four.
And when I tried it, I immediately thought I cracked a filling. Thank God, I didn’t.
Now, I would never say that hardtack is anywhere near the tastiest of foods. But I have to admit, it’s one of the best examples of simple, practical and durable food ever created.
You’re curious now, aren’t you? Well, let’s take a look at hardtack’s story and more importantly, how to eat it without risking a trip to the dentist.
Some History
Long before sailors were munching (cracking their teeth?) on hardtack, civilizations like the Romans and Egyptians were making dried grain breads and biscuits that pretty much served much the same purpose: cheap calories that could survive long travel.
By the Age of Sail, that’s 1500-1800 to you and me, hardtack was pretty much unavoidable. Sailors, whalers, and explorers all carried it because fresh bread had a bad habit of turning into mold before the voyage was over. Hardtack, on the other hand, just sat there waiting for someone brave enough to eat it.
Then to their chagrin, it became a standard military ration for soldiers on both sides during the Civil War. They got a little smarter though and would dunk it in coffee crumble it into stews or fry it with whatever ingredients they could find.
For all the jokes people make about it, hardtack helped feed soldiers, sailors and travelers through some pretty rough times.
What It Is
First off, hardtack is not a complete food. I mean, it’s just flour and water. And if you’re lucky, a lot of salt.
But it is a pretty solid source of calories and carbs. A typical serving packs 100-150 calories and 20-30 grams of carbohydrates. Not bad.
You’re even getting a few grams of protein. Not much fat though and no fiber. That fiber part really surprised me. I always thought similar things like rice cakes had tons of fiber, but nope.
No vitamins or minerals either. That’s why, along with helping to soften it, hardtack is at its best when you’re combining it with soups, stews and gravies. Salted meats, dried beans and fish go well with it, too.
And here’s the secret why it lasts so long. When you bake hardtack, you’re removing all the moisture. Mold, bacteria and other nasty organisms that make food go bad can’t live without that.
I even saw someone say that their hardtack lasted for decades. Now, I don’t know about that. The longest I can confirm it lasted for me was a little over a year, but that’s because it was gone, not gone bad.
How To Make Hardtack
Odds are you have everything you need in your house right now. Surprisingly now that I think about it, I had to borrow the flour from my sister when I made my first batch.
Two cups of all-purpose flour, a half cup of water and 1 teaspoon of salt (go more). Then a mixing bowl, rolling pin, baking sheet and a fork.
The flour and salt go in the bowl, slowly add the water and you’ll have a stiff dough. If it feels too sticky, add a little more flour. Not too much or you’ll be going back and forth all day.
Roll out the dough until it’s about a half inch thick and cut it into squares. I go three inches by three inches, but you can do rectangles too if you like. Then poke rows of holes across each piece to help the moisture escape.
Bake it for about a half hour at 375°F, then flip and put back in for another half hour. Let it cool and you have hardtack.
FloridaBoy Survival has a pretty cool “how-to” video on YouTube if you want to check it out.
Why Preppers Love It
Long shelf life tops the list. It’s probably one of the most inexpensive things you can ever make. You can bake up a batch for less than a dollar. There’s nothing to making it, either.
Hardtack stores easily, too. Just package it in an airtight container, vacuum-sealed bag or even a food-grade bucket. And it’s a great emergency back-up food.
How To Not Break A Tooth When Eating It
Two words: soak it. I like soup or broth the best, but coffee, tea and even water work.
You can also crumble it and fry it. If you are feeling on the brave side though and are going at it dry, I recommend small, small bites.
My Take On Hardtack
If you had told me years ago that one of my favorite prepper foods would be a tasteless cracker-like thing that’s as hard as concrete, I probably would have just shook my head at you.
But look at me. Years after beers and grandpa memories with Phil, I’m keeping hardtack in my pantry, stashing some in the MOLLE gear on my pack, and making a batch every six months or so.
It’s cheap, simple, stores well, and does the same job today that it did centuries ago.
So, thanks, Phil. Next time I see you, we’ll toast your grandpa.
Just one thing. If you get anyone else hooked on hardtack, lead with the “soak it first” part.
BIO: Anthony Vion is a lifelong prepper from Long Island, NY, with decades of hands-on experience in self-reliance and practical skill-building. He writes about everyday prepping in a straightforward, realistic way, with a focus on simple steps that help families stay ready for the unexpected.
This article is based on personal experience and is intended for general informational purposes only. When making and storing hardtack, follow safe food preparation and storage practices. Always inspect stored food before eating and use caution when consuming hard foods that could damage teeth or dental work.
