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ucvrelics

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Welcome From THE Heart Of Dixie. Be sure to stop by the Weapons & Ammo and Vicksburg forums.
 
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Ole Miss

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Welcome from the Shiloh/Pittsburg Landing Forum and North Mississippi! Be sure and visit the Forum soon.
Regards
David
 
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luinrina

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Greetings from Germany and welcome aboard from The Traveler's Companion and Soldiers, Politicians, & Other Men forum! :smile:

Are you in the pic in your opening post? Love the fog of war. :D
 
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WayaAtli

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View attachment 334505Today was hardtack backing day.
Here’s the recipe I used:
hardtack recipe

You can make hardtack almost identical to what sailors, troops, and pioneers have been eating (minus the weevils!) by following this simple recipe:


4-5 cups of flour
2 cups of water
3 tsp. of salt

Mix the flour, water and salt together, and make sure the mixture is fairly dry. Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides. Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375˚ (or 350˚ if you have a convection oven).

When it’s done, you’ll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it’s fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it’s delicious!
 
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WayaAtli

Cadet
Joined
Apr 5, 2019
Messages
13
Today was hardtack baking day.
The recipe I used:
hardtack recipe
You can make hardtack almost identical to what sailors, troops, and pioneers have been eating (minus the weevils!) by following this simple recipe:
4-5 cups of flour
2 cups of water
3 tsp. of salt
Mix the flour, water and salt together, and make sure the mixture is fairly dry. Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides. Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375˚ (or 350˚ if you have a convection oven).

When it’s done, you’ll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it’s fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it’s delicious!

5A0094D5-F099-4943-8ACB-F978B46B088D.jpeg
 
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WJC

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Any way you do it, it’s delicious!
Welcome! I'm not sure about the "delicious" part, but I'll take your word for it! I enjoyed your great photos and I am looking forward to your perspective in our discussions! Enjoy!
 
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