Hardtack - Update

In a recent post I wrote about hardtack.  My friend Leon recently posted about a product available in the Northwest.

Leon Pantenburg

I’ve carried and eaten hardtack since my time in the Confederate infantry, and baking it is another history-related activity I enjoy. When I’m really going primitive, hunting with my flintlock rifle, I might pack hardtack, jerky and dehydrated corn for lunch.

Pilot bread is a form of modern hardtack. Consider it as an addition to your storage foods.

But if you’d rather buy a similar hard cracker product for long term storage, take a look at pilot bread. I get my pilot bread from the Freeze Dry Guy, but the product is widely available. It’s a good staple to have on hand – it’s sorta tasty, durable, and has a long shelf life.

If I had to describe pilot bread, I’d call it a salt-less saltine, but with a tougher texture. While the bread is hard, it is easily bitten off, and the texture is much softer than the traditional recipe hardtack I make. Pilot bread also has fewer crumbs than a standard saltine. A nice feature is the durability – pilot bread with peanutbutter and/or fruit jam stands up well to travel in a daypack.

To read the rest of Leon's post go here.