The black oak (Quercus velutina) grows throughout the eastern U.S. With the exception of most of Florida, along the Gulf Coast and northern sections of New England. The species takes its name from its almost black bark and is a long-lived oak species. Black oaks make excellent shade trees and their wood goes into. Holm oak is an evergreen broadleaf tree that can grow to 20m and develop a huge, rounded crown. It was introduced to Britain in the late 1500s. The bark is black and finely cracked, and twigs are slender and covered with light brown felt-like hairs.
You need Carbs to survive!
Yes, carbs, the 'bad guy' in just about every new diet out there.
Why? Because carbohydrates are one of the easiest sources of energy for the human body to digest.
Simple carbs like honey and sugar can enter your bloodstream quickly. These provide a near-instant boost of energy and mental agility when you're starting to fade.
More complex carbs from whole grains provide a longer-lasting source of energy. Making grain-based carbs better for extended periods of activity.
And a healthy body does require some carbs, just not as much as most of us consume on a daily basis.
Because if you regularly consume excess carbs (more than the body needs), your body will ultimately turn those extra carbs into fat.
Carbs are hard to avoid in the grocery store, so most of us end up on diets high in carbs.
As we all know, storing lots of fat is unhealthy. So in modern society carbs tend to get a bad wrap.
But what most people don't realize – carbs are difficult to find in nature.
That's not to say there aren't wild carbohydrates out there for a savvy forager.
One of the most common wild edibles is something you've passed on countless walks and never considered a food source.
Acorns! But are acorns edible? Can you eat acorns? Are acorns poisonous to eat?
Today We're going to get to the bottom of these questions and more…
Note: You can skip ahead by clicking any of the above navigation links.
As A Way To Introduce You To Skilled Survival, We're Giving Away Our Family First Food Planning Guide.Click Here To Get Your FREE Copy Of It.
ARE ACORNS EDIBLE?
Yes, they are, but eating acorns is a hotly debated topic.
Anytime someone suggests acorns are a viable food source, someone else is claiming they're poisonous.
And if you've ever taken a bite of one, you might be inclined to believe them. In fact, raw acorns taste TERRIBLE!
They're incredibly bitter due to the high levels of tannins. And they will leave your mouth feeling dried out and chalky.
In fact, some studies show consuming a large number of raw acorns often can lead to health issues:
Side-Effects & Allergies of Raw Acorns
Acorn poisoning, or oak toxicity, occurs when too many raw acorns or buds are ingested, and creates gastrointestinal and kidney problems. Excessive consumption of these raw nuts can also cause nausea due to the tannin content.
Despite all that, there are some legitimate health benefits for acorns as a food source (see Health Benefits diagram below).
Like many nuts and seeds, they're basically a small packet of fats, carbs, and protein.
So in a worst-case survival emergency, eating acorns as a 'last resort' might be better than starving.
But, what if there was a way to get around the less pleasant aspects of eating acorns?
If there were a way, then they'd become a viable long-term human food source.
A natural way to provide some healthy critical, complex carbs! Well, guess what, there is a way!
So if you want to consume acorns without the side effects, you must learn how to process acorns properly.
It comes down to knowing how to pick the right acorns to harvest and how to process them afterward. You can make three different consumable end products from acorns:
- 1) Acorn Flour
- 2) Acorn Meal
- 3) Acorn Oil
So let's get started.
As A Way To Introduce You To Skilled Survival, We're Giving Away Our Family First Food Planning Guide.Click Here To Get Your FREE Copy Of It.
TYPES OF OAK TREES AND ACORNS
Acorns grow on oak trees, and there are hundreds of unique species of oak trees. So that means, there is a vast variety of acorns available in the world.
So not all acorns are the same.
Each specific acorns have a different ratio of fat/carbs/protein.
This ratio helps determines the best way to process them into a food source.
So it's worth taking some time to learn which oaks grow in your area and how to tell them apart.
The best time of year to identify an acorn species is to start early in the spring. That's when you can take note of the small green acorns forming in the trees.
Now you can compare these 'young' acorns, as well as the new leaves and bark. You can then use a good tree guide and to see which oak species match for your area.
Even if you can't figure out the exact species, knowing a red oak from a white oak can be helpful, as you can see in the chart below.
This allows you to determine how to proceed with your harvested acorns.
Some of the best acorns for harvest are those considered 'sweet' – meaning they're low in tannins.
These include Valley, Blue, White, Pin, Burr, and Emory oaks. These types are great for producing both acorn flour and acorn meal.
Many of these species also produce large acorns, which means fewer to peel when the time comes!
Red, black and live oaks produce acorns extremely high in fat content. So they're often better suited for pressing into acorn oil.
Yes, it's still possible to make an acorn meal from them as, but the high-fat content limits their storage life.
As A Way To Introduce You To Skilled Survival, We're Giving Away Our #78 Item Complete Prepper Checklist.Click Here To Get Your FREE Copy Of It.
HOW TO HARVEST ACORNS
Once acorns begin to fall from the tree, it's time to harvest!
If you're lucky, the ground under your oak trees is clear, and you can gather them up by the handful.
If you're 'really' lucky (like I was this year), your oak tree is growing in a parking lot island. So the acorns fall on the pavement and can be swept up with ease!
I gathered about 50lbs of acorns in just a few minutes!
This is the best way to get a ton of acorns fast – so check out your local parks and parking areas! Many cities have mature oak trees dropping thousands of acorns in parking lots.
While harvesting, pay attention to split or damaged acorns, as well as any that have a small hole in the shell.
Splits and other damage allow water to get inside or the acorn 'meat' to dry out. And a small hole is a clear sign of an oak weevil larvae and a rotten acorn.
Toss these acorns out; it's not worth processing them; plus oak weevil larvae are just gross!
As A Way To Introduce You To Skilled Survival, We're Giving Away Our Family First Food Planning Guide.Click Here To Get Your FREE Copy Of It.
HOW TO SHELL AND CLEAN ACORNS
After you get your harvest home, there's a couple of ways to remove the tannins and get rid of the bitterness.
The best way is to cold-leach them in water.
This is a long and time-consuming process. But it gives better results than boiling them (another common method).
Well, be sharing the cold-leach process…
Cold Leaching
The best way to learn the cold-leaching process is to watch this excellent video from Suburban Foragers; if you can't watch a video right now, then read on and we'll explain how to do it.
First, you'll need to shell all your acorns.
If you're working with fresh acorns, this can be difficult since the shells are pliable and soft. These little suckers don't come off without a fight!
Mature shells have had a chance to harden so you can crack or cut the shells open.
Either way, once the shell is removed, you'll find the acorn wrapped in a dark 'skin.' This outer skin also needs to be removed.
This skin contains most of the tannins, so try to pick off as much as possible.
If you've got dried acorns instead of fresh ones, the shells will be easier to remove. However, the skin inside will be much more difficult.
It's easier to remove the skins from fresh acorns.
To help, shell them in water, and allowing them to soak for 10-15 minutes. This softens the skin and makes it easier to remove.
I've also heard others claim the easiest way to remove the skins is to freeze fresh acorns for several days.
Once frozen, thaw them. Now cracking the acorn will be much easier, and the process makes the skins slide right off.
I haven't had a chance to try this yet, but I will next year! Getting rid of the skins is the worst part!
Once skinned, immediately toss each cleaned one into a bowl of cold water before they oxidize.
Soaking won't change the flavor profile of your acorn flour, but it lightens the color. This helps your acorn flour look more appetizing when processing is complete.
As A Way To Introduce You To Skilled Survival, We're Giving Away Our #78 Item Complete Prepper Checklist.Click Here To Get Your FREE Copy Of It.
HOW TO PROCESS AND LEACH ACORNS
Once you have all your acorns shelled and cleaned, the hard work is over. But the time-consuming part has just begun!
Use a strong blender or food processor and liquefy the acorn meats. I used equal parts acorns and water in my food processor, and it worked out to a thick soup consistency.
Work in small batches and collect them in a large glass jar (think giant pickle jar or 1-gallon mason jar).
With all your acorns blended and the jar full, put the cap on and give it a vigorous shake to mix it up. Then store it in a cool (below 70deg), dark location (fridge, basement, garage, etc.) and let it sit overnight.
The next morning, you'll find that the acorn solids have settled to the bottom.
Next, carefully open the lid and pour out the surface water out. Do this without disturbing the acorn submerged solids.
Now, refill the jar with fresh cold water, screw the cap on tight, and give it another shake before putting it back!
What Eats Blackjack Oak Run
Repeat this process daily.
This cold-leach process removes much of the remaining tannins and bitter chemicals. These tannins and chemicals slowly leach out into the water little by little each day.
But how will you know when it's done?
After a few days, give the solids a small taste.
If they're bland, the leaching process is complete. If the solids are still bitter, go a few more days and taste again…
As A Way To Introduce You To Skilled Survival, We're Giving Away Our Family First Food Planning Guide.Click Here To Get Your FREE Copy Of It.
HOW TO DRY AND GRIND ACORNS
When the leaching process is complete, you'll need to dry and grind the resulting flour before you can use it.
Line a strainer with fine cheesecloth and pour the acorn mixture into it.
Let it drain through the strainer until it stops.
Then wrap the cheesecloth tight and carefully squeeze the rest of the water out of the acorns.
Spread the wet acorn meal in a thin layer on cookie sheets or flat pans. Now use a food dehydrator (or your oven on low heat) to dry the meal thoroughly.
This can take several hours or even overnight, but be sure to get it as dry as possible.
Once the acorn meal is entirely dehydrated, you have 2 options:
- use it as is – a coarse-textured 'corn' meal (like cornmeal)
- or grind it further to make acorn flour
Again, a food processor or blender will work to turn the meal into flour, as will a small coffee grinder. But consider getting a quality flour mill if you want to process acorn flour often.
Finally, sift the ground meal to get a clean, fine acorn flour.
As A Way To Introduce You To Skilled Survival, We're Giving Away Our Family First Food Planning Guide.Click Here To Get Your FREE Copy Of It.
HOW TO STORE ACORN FLOUR
Acorn flour is generally higher in fat than other meals and is more prone to going rancid in warm temps.
So, it's best to store it in tightly sealed jars (or mylar bags with oxygen absorbers) and to keep it refrigerated – similar to storing all other types of emergency survival foods.
If you're not going to use it in the next few days, put it in the freezer to be safe.
As A Way To Introduce You To Skilled Survival, We're Giving Away Our #78 Item Complete Prepper Checklist.Click Here To Get Your FREE Copy Of It.
USING ACORN FLOUR
Acorn flour has a slightly nutty taste and sweet in a mild way.
It's obviously gluten-free (no wheat = no gluten) and can be used in place of many other gluten-free flours.
This also means it's not going to rise the way traditional wheat flour will.
But it fine for dense baked goods (such as cookies or bars). It also works well as a base to sauces or a soup thickener.
You can also mix it with regular flour to cut the acorn taste. And this mix helps retain some of the benefits of traditional wheat flours.
Carbs are hard to avoid in the grocery store, so most of us end up on diets high in carbs.
As we all know, storing lots of fat is unhealthy. So in modern society carbs tend to get a bad wrap.
But what most people don't realize – carbs are difficult to find in nature.
That's not to say there aren't wild carbohydrates out there for a savvy forager.
One of the most common wild edibles is something you've passed on countless walks and never considered a food source.
Acorns! But are acorns edible? Can you eat acorns? Are acorns poisonous to eat?
Today We're going to get to the bottom of these questions and more…
Note: You can skip ahead by clicking any of the above navigation links.
As A Way To Introduce You To Skilled Survival, We're Giving Away Our Family First Food Planning Guide.Click Here To Get Your FREE Copy Of It.
ARE ACORNS EDIBLE?
Yes, they are, but eating acorns is a hotly debated topic.
Anytime someone suggests acorns are a viable food source, someone else is claiming they're poisonous.
And if you've ever taken a bite of one, you might be inclined to believe them. In fact, raw acorns taste TERRIBLE!
They're incredibly bitter due to the high levels of tannins. And they will leave your mouth feeling dried out and chalky.
In fact, some studies show consuming a large number of raw acorns often can lead to health issues:
Side-Effects & Allergies of Raw Acorns
Acorn poisoning, or oak toxicity, occurs when too many raw acorns or buds are ingested, and creates gastrointestinal and kidney problems. Excessive consumption of these raw nuts can also cause nausea due to the tannin content.
Despite all that, there are some legitimate health benefits for acorns as a food source (see Health Benefits diagram below).
Like many nuts and seeds, they're basically a small packet of fats, carbs, and protein.
So in a worst-case survival emergency, eating acorns as a 'last resort' might be better than starving.
But, what if there was a way to get around the less pleasant aspects of eating acorns?
If there were a way, then they'd become a viable long-term human food source.
A natural way to provide some healthy critical, complex carbs! Well, guess what, there is a way!
So if you want to consume acorns without the side effects, you must learn how to process acorns properly.
It comes down to knowing how to pick the right acorns to harvest and how to process them afterward. You can make three different consumable end products from acorns:
- 1) Acorn Flour
- 2) Acorn Meal
- 3) Acorn Oil
So let's get started.
As A Way To Introduce You To Skilled Survival, We're Giving Away Our Family First Food Planning Guide.Click Here To Get Your FREE Copy Of It.
TYPES OF OAK TREES AND ACORNS
Acorns grow on oak trees, and there are hundreds of unique species of oak trees. So that means, there is a vast variety of acorns available in the world.
So not all acorns are the same.
Each specific acorns have a different ratio of fat/carbs/protein.
This ratio helps determines the best way to process them into a food source.
So it's worth taking some time to learn which oaks grow in your area and how to tell them apart.
The best time of year to identify an acorn species is to start early in the spring. That's when you can take note of the small green acorns forming in the trees.
Now you can compare these 'young' acorns, as well as the new leaves and bark. You can then use a good tree guide and to see which oak species match for your area.
Even if you can't figure out the exact species, knowing a red oak from a white oak can be helpful, as you can see in the chart below.
This allows you to determine how to proceed with your harvested acorns.
Some of the best acorns for harvest are those considered 'sweet' – meaning they're low in tannins.
These include Valley, Blue, White, Pin, Burr, and Emory oaks. These types are great for producing both acorn flour and acorn meal.
Many of these species also produce large acorns, which means fewer to peel when the time comes!
Red, black and live oaks produce acorns extremely high in fat content. So they're often better suited for pressing into acorn oil.
Yes, it's still possible to make an acorn meal from them as, but the high-fat content limits their storage life.
As A Way To Introduce You To Skilled Survival, We're Giving Away Our #78 Item Complete Prepper Checklist.Click Here To Get Your FREE Copy Of It.
HOW TO HARVEST ACORNS
Once acorns begin to fall from the tree, it's time to harvest!
If you're lucky, the ground under your oak trees is clear, and you can gather them up by the handful.
If you're 'really' lucky (like I was this year), your oak tree is growing in a parking lot island. So the acorns fall on the pavement and can be swept up with ease!
I gathered about 50lbs of acorns in just a few minutes!
This is the best way to get a ton of acorns fast – so check out your local parks and parking areas! Many cities have mature oak trees dropping thousands of acorns in parking lots.
While harvesting, pay attention to split or damaged acorns, as well as any that have a small hole in the shell.
Splits and other damage allow water to get inside or the acorn 'meat' to dry out. And a small hole is a clear sign of an oak weevil larvae and a rotten acorn.
Toss these acorns out; it's not worth processing them; plus oak weevil larvae are just gross!
As A Way To Introduce You To Skilled Survival, We're Giving Away Our Family First Food Planning Guide.Click Here To Get Your FREE Copy Of It.
HOW TO SHELL AND CLEAN ACORNS
After you get your harvest home, there's a couple of ways to remove the tannins and get rid of the bitterness.
The best way is to cold-leach them in water.
This is a long and time-consuming process. But it gives better results than boiling them (another common method).
Well, be sharing the cold-leach process…
Cold Leaching
The best way to learn the cold-leaching process is to watch this excellent video from Suburban Foragers; if you can't watch a video right now, then read on and we'll explain how to do it.
First, you'll need to shell all your acorns.
If you're working with fresh acorns, this can be difficult since the shells are pliable and soft. These little suckers don't come off without a fight!
Mature shells have had a chance to harden so you can crack or cut the shells open.
Either way, once the shell is removed, you'll find the acorn wrapped in a dark 'skin.' This outer skin also needs to be removed.
This skin contains most of the tannins, so try to pick off as much as possible.
If you've got dried acorns instead of fresh ones, the shells will be easier to remove. However, the skin inside will be much more difficult.
It's easier to remove the skins from fresh acorns.
To help, shell them in water, and allowing them to soak for 10-15 minutes. This softens the skin and makes it easier to remove.
I've also heard others claim the easiest way to remove the skins is to freeze fresh acorns for several days.
Once frozen, thaw them. Now cracking the acorn will be much easier, and the process makes the skins slide right off.
I haven't had a chance to try this yet, but I will next year! Getting rid of the skins is the worst part!
Once skinned, immediately toss each cleaned one into a bowl of cold water before they oxidize.
Soaking won't change the flavor profile of your acorn flour, but it lightens the color. This helps your acorn flour look more appetizing when processing is complete.
As A Way To Introduce You To Skilled Survival, We're Giving Away Our #78 Item Complete Prepper Checklist.Click Here To Get Your FREE Copy Of It.
HOW TO PROCESS AND LEACH ACORNS
Once you have all your acorns shelled and cleaned, the hard work is over. But the time-consuming part has just begun!
Use a strong blender or food processor and liquefy the acorn meats. I used equal parts acorns and water in my food processor, and it worked out to a thick soup consistency.
Work in small batches and collect them in a large glass jar (think giant pickle jar or 1-gallon mason jar).
With all your acorns blended and the jar full, put the cap on and give it a vigorous shake to mix it up. Then store it in a cool (below 70deg), dark location (fridge, basement, garage, etc.) and let it sit overnight.
The next morning, you'll find that the acorn solids have settled to the bottom.
Next, carefully open the lid and pour out the surface water out. Do this without disturbing the acorn submerged solids.
Now, refill the jar with fresh cold water, screw the cap on tight, and give it another shake before putting it back!
What Eats Blackjack Oak Run
Repeat this process daily.
This cold-leach process removes much of the remaining tannins and bitter chemicals. These tannins and chemicals slowly leach out into the water little by little each day.
But how will you know when it's done?
After a few days, give the solids a small taste.
If they're bland, the leaching process is complete. If the solids are still bitter, go a few more days and taste again…
As A Way To Introduce You To Skilled Survival, We're Giving Away Our Family First Food Planning Guide.Click Here To Get Your FREE Copy Of It.
HOW TO DRY AND GRIND ACORNS
When the leaching process is complete, you'll need to dry and grind the resulting flour before you can use it.
Line a strainer with fine cheesecloth and pour the acorn mixture into it.
Let it drain through the strainer until it stops.
Then wrap the cheesecloth tight and carefully squeeze the rest of the water out of the acorns.
Spread the wet acorn meal in a thin layer on cookie sheets or flat pans. Now use a food dehydrator (or your oven on low heat) to dry the meal thoroughly.
This can take several hours or even overnight, but be sure to get it as dry as possible.
Once the acorn meal is entirely dehydrated, you have 2 options:
- use it as is – a coarse-textured 'corn' meal (like cornmeal)
- or grind it further to make acorn flour
Again, a food processor or blender will work to turn the meal into flour, as will a small coffee grinder. But consider getting a quality flour mill if you want to process acorn flour often.
Finally, sift the ground meal to get a clean, fine acorn flour.
As A Way To Introduce You To Skilled Survival, We're Giving Away Our Family First Food Planning Guide.Click Here To Get Your FREE Copy Of It.
HOW TO STORE ACORN FLOUR
Acorn flour is generally higher in fat than other meals and is more prone to going rancid in warm temps.
So, it's best to store it in tightly sealed jars (or mylar bags with oxygen absorbers) and to keep it refrigerated – similar to storing all other types of emergency survival foods.
If you're not going to use it in the next few days, put it in the freezer to be safe.
As A Way To Introduce You To Skilled Survival, We're Giving Away Our #78 Item Complete Prepper Checklist.Click Here To Get Your FREE Copy Of It.
USING ACORN FLOUR
Acorn flour has a slightly nutty taste and sweet in a mild way.
It's obviously gluten-free (no wheat = no gluten) and can be used in place of many other gluten-free flours.
This also means it's not going to rise the way traditional wheat flour will.
But it fine for dense baked goods (such as cookies or bars). It also works well as a base to sauces or a soup thickener.
You can also mix it with regular flour to cut the acorn taste. And this mix helps retain some of the benefits of traditional wheat flours.
So CAN You Eat Acorns? Yes, you can.
WRAP UP
If you're still seeing acorns on the ground, it's time to add another foraged food source to your food supplies.
They're plentiful and nutritious as long as you take the time to process them correctly.
From what I've seen, there's not a lot of (human) competition for a big acorn haul, making acorns a good 'last resort' type prepper food.
But you might have to fight off a lot of angry squirrels!
Jason K.P.s. Do you know where the closest nuclear bunker is from your home?
There are a lot of natural nuclear shelters in the US that are absolutely free. And one of them is near your home.
Click on the image above to find out where you need to take shelter.Related
Question
Regarding the question of the best wood for horse stalls, the responses have been cottonwood, white and red oak, blackjack oak, and persimmon. What is the best? What about hemlock?
Forum Responses
(WOODnetWORK Forum)
From contributor A:
Having built plenty of horse stalls, I'm assuming that you are looking for something that the horses won't eat or otherwise chew on. The short answer is - forget it. Horses will eat most woods. It feels good on their teeth and gums. With that said, I've seen some ranchers use pressure treated timber, but as soon as the timber dries out they chew right through it anyway. My suggestion has always been to make the top stall rail removable.
From Gene Wengert, technical adviser Sawing and Drying Forum:
Here is the technical information: There are two main groups of oak - red and white. Within each group are about 20 species. Once in the lumber form, it is not possible to identify the precise species. In the red oak group there are northern red oak and southern red oak species, as well as cherrybark, Schumard, pin, black, and scarlet oak. Blackjack oak is more commonly called black oak. All these individual species are not separated but all are lumped together into the lumber grouping called red oak.
In the white oak lumber grouping, there are species called bur, chinkapin, swamp white, and white oak.
From contributor C:
Off the top of my head I would say cypress (gopher wood) because of its resistance to moisture, or Pecan because it is abundant in Texas and what is left over you can barbeque with. My horses crib when they are low on hay or bored or need minerals, so ride them, try a few mineral blocks, or keep them in good hay and use a good hardwood, and making the top rail replaceable is a good idea, just in case.
From contributor D:
I've had my horses chew on wood regardless of the type of wood. My remedy was to coat the chewable section with 30 weight motor oil. This stops them for a while. After a while the oil leaches out and they have to be recoated.
From Gene Wengert, technical adviser Sawing and Drying Forum:
The following species contain chemicals that are toxic to horses: all the oaks (tannins), buckeye, red maple, black locust, black walnut, and yew. There may be others. This information is from Ohio State Extension service.
From contributor E:
Don't forget that cherry is toxic to horses, too!
From contributor F:
Make the top rail replaceable. We had one cuss that would not just chew - he made a meal of it. Get some jalapeno or habanera peppers and whip them up in the blender, add some water and mix well, and paint on the boards.
From contributor G:
Horses will chew anything wood that they can get their teeth around. For inside stalls, try Halt Cribbing. Look for it at your equine supply store or on the internet. I believe you can thin it down a bit with linseed oil if necessary for brushing. For outside wood fencing that will be painted, try nailing on 1-1/2' metal studwall track, and then paint it. Horses will not chew on metal that much. It will save your 2 x 6s.
From contributor H:
Is the black locust is toxic or is it just the bark?
From Gene Wengert, technical advisor Sawing and Drying Forum:
Toxic compounds are found in black locust sprouts and bark, as well as leaves, flowers, and seed pods, including a glycoside (robitin) and phytotoxins (robin and phasin). These are also in the wood to a small extent.
Generally it is good to remember that wood species with natural decay and/or insect resistance in the heartwood, such as black locust, have a fungicide and insecticide in the heartwood. These chemicals are what kill fungi and insects. Some folks think that natural decay and insect resistance is not harmful, but it certainly is. Such chemicals may be as dangerous as the chemicals that we put into wood to give decay and insect resistance.
What Eats Blackjack Oak Creek
From contributor I:I built my horse stalls out of used fir (concrete forms) 2 x 8s. The corner and center posts are 8' treated Lodgepole posts.On the sides of these posts I attached angle iron with lag screws. I slid the boards in to a wall height of 4' making it easy to remove and/or replace stall boards. To eliminate drafts and warpage, I tied the boards together with 3/8' OSB. To discourage chewing, I nailed thin angle Iron, used for drywall corners, on the top inside board edges. For the 8' Lodgepole uprights left exposed, I wrapped with 8' galvanized stove pipe. Problem solved – no more chewing.
From contributor J:
Whatever you use, you might want to paint it with a mixture that has proven useful to others with the same problem. The trick is to mix in powered cayenne pepper (or chili powder) to whatever 'paint' which might include thinned glue or a drying oil like boiled linseed oil. I have never personally tried this because my horses have not cribbed but I know others who swear by it.
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