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If you’re eating genuine hardtack, and would like to consume it in a historically authentic method, you’ll need to soak the hardtack for 1 or 2 hours. Submerge as many pieces of hardtack as you like in a bowl filled with tap water, and let it soak.  Keep an eye on the hardtack as it soaks. Pull it out of the water once it’s softened to the touch, but before it’s started to dissolve. For a more flavorful hardtack, soak it in a large mug full of hot coffee. Dry hardtack is not meant to be eaten quickly. Nibble and gnaw at the edges and corners of the hardtack, then eat the small bits that break off in your mouth. Think of the hardtack as if it were a bread version of beef jerky. Work through the food slowly and don’t bite off too much at once, or you’ll be chewing 1 bite for 15 minutes. Hardtack needs to be both flavored and softened before being eaten. Frying the hardtack in bacon grease can both flavor and soften it. Add about 2 tablespoons (30 mL) of bacon grease to a skillet, and heat it on medium-high until it starts to sizzle. Then drop in 3 or 4 pieces of hardtack. Cook the hardtack for about 5 minutes on each side, or until the hardtack has absorbed enough grease to be slightly spongy. Since hardtack is essentially a thick, hard water cracker, it can be eaten in the same way that many water crackers are eaten. Top the hardtack with a creamy cheese like brie or gouda, and add your favorite fruit jam or jelly.  Bite into the hardtack gingerly at first. Despite its soft toppings, the hardtack itself will be tough to gnaw through. If you’d rather have the hardtack break apart easily in your mouth, soak it in water for 5 minutes before adding the jam and cheese. For a sweet take on eating hardtack, use your hands to break up 1 or 2 pieces of hardtack over a large bowl. Aim for chunks about 1 inch (2.5 cm) wide. Add about 2 tablespoons (30 mL) of melted butter and 1 tablespoon (15 mL) of brown sugar to the bowl. Stir the ingredients together until the brown sugar has melted.  If you have whiskey on hand, add about 2 ounces (57 g) to the hardtack and sugar mixture. Then, use your spoon to stir all of the ingredients together. The end result should be a thick, chunky “pudding."
Soak the hardtack in water for 2 hours until it becomes spongy. Gnaw on a chunk of hardtack for 20-30 minutes if you’d rather not soak it. Fry a few pieces of hardtack in bacon grease for added flavor. Top the hardtack with jam and cheese in you prefer not to fry it. Crumble hardtack with butter and brown sugar for a dessert-like option.