Haversack Stuffers

Campaign Stew

If you want a good hot meal, try the following. Fry up any fresh meat or salt pork, not dried beef. Put into a cup (heavy duty) with slices of potatoes, carrots, and onions. Fill with water to top. Boil this until the vegetables are tender. Add water as necessary. The last 15-20 minutes of cooking, stir in several pieces of broken-up Hardtack. This makes a good filling dinner. Remember, do not let your cup boil out of water or the meal will burn and the soldering on the cup will melt.  

Another Hardtack Recipe!

Ingredients:

2 cups flour
½ cup buttermilk
2 tbsp. baking soda
2 tbsp. vegetable oil
Salt to taste
Water to consistency

Mix up all ingredients well (dry ingredients first, then wet.) Roll out thin and bake at 450 degrees about 15 minutes, or to tooth breaking quality. Bon Appetit!

Jerky

3-5 lbs. very lean steak (London broil works well)
1 tbl. Salt
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. black pepper (or more)
1 cup warm water
2 tbl. Liquid Smoke

Slice beef into strips ¼ “ thick, ½ “ wide and about 4 or 5 inches long. Thin slices will cure properly. Pound steak with smooth side of a meat hammer or roll it thin with a rolling pin. If ½ “ thick round steak, place it in freezer about an hour and it will slice much easier. Cut across grain for crisp jerky, cut with grain for chewy jerky. Mix ingredients and pout over strips. Marinate in covered container overnight in refrigerator. Turn it a few times to get marinade evenly over the beef. Drain, pat meat dry with paper towel. Sun dry or cook in oven. If dried in oven, lay meat on a flat cookie sheet and cook at very low heat for 6 to 8 hours depending on size and desired texture. Seal in plastic bags. Freeze if not consumed within 2 weeks. If you have a dehydrator, use it.




Hasty Pudding

¾ cup cornmeal 
Pinch of salt
3 cups of milk
¼ - ½ cup molasses or sorghum syrup
½ - 1 teaspoon cinnamon

Combine the ingredients in a pot. Heat to boiling. Cover and simmer for 20 minutes, stirring occasionally. Let sit at least 10 minutes before serving. Pass milk to pour over the dessert, if desired.