PLEASE NOTE: OUR COMPANY IS NOT PERSONALLY EXPERIENCED IN CREATING AND COOKING WITH IMU PITS. THE INFORMATION PROVIDED IS BASED ON INFORMATION GIVEN TO US BY SOMEONE WHO HAS EXPERIENCE IN CREATING AND COOKING WITH AN IMU PIT. WE DO NOT PROVIDE ANY ADDITIONAL INFORMATION OR ADVISE ON BUILDING OR COOKING WITH AN IMU PIT OTHER THAN WHAT IS FEATURED ON THIS PAGE. WE ASSUME NO RESPONSIBILITY FOR YOUR RESULTS USING THE INFORMATION PROVIDED ON THIS PAGE. IT IS PROVIDED FOR ENTERTAINMENT PURPOSES ONLY.
Dig a large hole but do not dig it too deep or it will make removing the cooked
pig more difficult. For a 200lb pig the hole should be approximately 3' wide x 5' long x
Have a minimum of 100 loose ti leaves cleaned and ready for use. Put a single
layer of ti leaves or taro leaves over the food then a thicker layer of banana or ti
leaves. Well soaked burlap bags (50 minimum) can also be layered on top of the leaves and
the entire mound is then covered by several layers of plastic sheeting as thick as you can
find. Put a generous amount of dirt around the edge of the plastic so that no air can get
into the imu and so that NO STEAM can escape from it. Shovel dirt over sacking and cook at
least 8-10 hours or more. The pig should actually be put in the night before your
celebration then dug up the early afternoon of your celebration. Check for steam leaks
while the food cooks because if you loose heat then the food will take longer to cook. Dig
up the food and enjoy! The imu takes 3-4 hours or more to create and is hard work. Be sure
to allow enough preparation time.
OF IMUS some people who build an Imp pit document their experience from start to
finish and share them on their web sites so others can have a better understanding of what
goes into the imu pit prep work and cooking processes.
IMU FEEDBACK - Our pit was 2x4x1 1/2 deep. I lined the sides with thin fire brick. For the fire I used apple wood and mesquite chips. A friend of mine loaned me lava rock. We got a 50 pound pig which fed 56 people with plenty of meat left over. To create the steam I used 70 loose ti leaves plus I soaked about 25 burlap sacks to finish filling the pit. I covered the sacks with 3 sheets of plastic and shoveled the dirt over it to plug up any steam leaks. To prepare the pig I rubbed it with Hawaiian salt, put a couple of ti leaves inside, and added several small white-hot lava rocks. The fire took about 2 hours to be ready for the pig, and I cooked it for 12 hours. I let it rest about 1/2 hour before shredding the meat--pulling it apart by hand using rubber gloves. I added more salt and served it with a sauce on the side. It came out perfect! - Gary B.
IMU FEEDBACK - For our 70lb pig we ordered from you 76 loose ti leaves. We found we did not order enough Ti leaves. We had no banana leaves, no banana stalks, no lava rock, so we improvised. We substituted round (igneous) rocks for lava rock; we threw in some man made fire brick just to be safe. We used corn husks from the local produce section in place of ti/banana leaves. We used water soaked green wood in place of stalks. Other than that we followed the recipe and times. We had a 70lb pig split and quartered; came out absolutely delicious! - Frank D. of NY
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