Question About "Hard Tack" ?

Jake Nash

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Jun 14, 1998, 3:00:00 AM6/14/98

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My friend spent some time recently at the Amana Colony in Iowa. He brought
back something called "Hard Tack" which is like jerky. I tried it and
REALLLLLLY liked it.
Does anyone know if there's a big difference between hard tack and jerky,
and also, can anybody tell me how I'd go about making hard tack myself
(i.e. cut of meat, slicing, curing, etc.)
I'd appreciate your efforts, and thanks, in advance, for your time.

Sincerely,
Jake

Art Simon

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Jun 14, 1998, 3:00:00 AM6/14/98

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Jake Nash wrote:

Well, first I'd suggest that this might be a local thing. I've *never* heard
the term hard tack used for a meat product. AFAIK, that term refers to
a hard, dry bread or bisquit, such as ships's bisquit. It was used quite
extensively as a military store because of its keeping qualities. It had to
be soaked in some liquid before it could be eaten.

A-

Jake Nash

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Jun 14, 1998, 3:00:00 AM6/14/98

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Dear Art,
Thanks for lettin me know that I was totally messed up about this in your
nice way. I just got a e-mail from Bob Y. tellin me the same thing you
just did in your post. He set me straight on what "hard tack" really is
too.

Guess I should know better than to trust this buddy a mine to know what a
particular kind of food is called. I mean, his idea of the best meal ever
is a grilled Spam, onion and cheese sandwich!

Anyway, like I told Bob, maybe now I need to ask the group for any good
jerky recipes since this stuff my buddy gave me was definitely meat,
definitely dried and definitely GREAT!

Thanks again, and my apologies for botherin you with my stupid question.

Sincerely,
Jake

Bob Y.

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Jun 14, 1998, 3:00:00 AM6/14/98

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On 14 Jun 1998 13:45:06 GMT, "Jake Nash" <ranc...@worldnet.att.net> wrote:

>My friend spent some time recently at the Amana Colony in Iowa. He brought
>back something called "Hard Tack" which is like jerky. I tried it and
>REALLLLLLY liked it.
>Does anyone know if there's a big difference between hard tack and jerky,
>and also, can anybody tell me how I'd go about making hard tack myself
>(i.e. cut of meat, slicing, curing, etc.)
>I'd appreciate your efforts, and thanks, in advance, for your time.
>

>Sincerely,
>Jake

Now that's a strange comparison. I have never thought of hard tack as like
jerky, unless it is that both are trail foods. Hardtack is a saltless hard
biscuit or bread that was eaten by folks traveling.

See: http://food.epicurious.com/db/dictionary/terms/h/hardtack.html
Bob Y.

Melba's Jammin'

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Jun 15, 1998, 3:00:00 AM6/15/98

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In article <6m0k52$l...@bgtnsc02.worldnet.att.net>, "Jake Nash"
<ranc...@worldnet.att.net> wrote:

>My friend spent some time recently at the Amana Colony in Iowa. He brought
>back something called "Hard Tack" which is like jerky. I tried it and
>REALLLLLLY liked it.
>Does anyone know if there's a big difference between hard tack and jerky,
>and also, can anybody tell me how I'd go about making hard tack myself
>(i.e. cut of meat, slicing, curing, etc.)
>I'd appreciate your efforts, and thanks, in advance, for your time.
>
>Sincerely,
>Jake

Jake,
Bottom line: Hardtack is a bread product, jerky is seasoned dried meat.

A Dejanews search of rec.food.preserving, using Paul Hinrichs' name,
should turn up his
recipe for jerky. Paul's a superior sausagemaker/dehydrator/allround
wizard on rec.food.preserving --
and I've been a lucky recipient of his jerky. He uses flank steak, IIRC.
There are other knowledgeable jerky makers who read r.f.p., too.

Here's a hardtack recipe from my sister's cookbook:

Grandma Swanson's Hardtack

2-1/2 cups scalded milk, cooled to lukewarm
1 pkg (2-1/4 tsp) dry yeast
1/2 cup sugar
1 whole egg, or 2 egg yolks, beaten
1 tsp salt
3/4 cup melted butter (or half butter and half lard)
8 cups flour

In large bowl sprinkle yeast over milk. Sprinkle sugar over that and let
sit a minute. Beat a minute with electric mixer. Add egg, salt, butter,
and 2 cups flour. Beat 2 minutes. Stir in remaining 6 cups flour to make
a fairly stiff dough. Knead a few minutes. Put in greased bowl, turn to
grease top. Cover and let rise until doubled. Shape into 15 or 16 balls
and let rise 20 minutes. Roll very thin to a 12" circle using a
corrugated rolling pin. Bake about 5-8 minutes at 325 deg, or until
lightly browned. Cool on racks. The rounds should be crisp after they're
cooled. If not, the dough ahs not been rolled thin enough. Break into
serving pieces. Wrap in a large dishtowel to store.

-Barb
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