The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Tips & Tricks › My little snorkel vacuum UVO › Re:My little snorkel vacuum UVO
Thank you for your kind words. I started off with a piece of 2×2 aluminum block cut approx 3/4 to 1 inch thick. Begin by drilling three holes completely through two of the smaller sides of the square, essentially creating 9 holes. I then, without measuring, started drilling holes across the two larger faces of the square.
[i]The best analogy I can think of so you can picture this is you have a sandwich and you poke three holes on two sides of the crust- all the way through and out the other side- then poke holes through the top and the bottom of the white part![/i]
I did not drill these holes completely through to the other side…I stopped when I felt the drill break through to one of the nine channels. Afterwards I used my knife grinder to begin roughly shaping the saucer ( you can use a simple belt sander or disc sander from Harbor Freight and get the same results) . Once roughed out I used a step drill bit (also from harbor freight) and beveled the holes so there were no sharp edges. After that if there was a space that I thought looked like it needed a hole…I drilled one. One key step you will want to do is to take a small round file and across every set of three holes file a small channel in it to nestle the snorkel. I found this out after a few tries where I thought the performance could have been better from the UVO. Then….polish POLISH POLLLLIIIIISSSHHHH. While on the buffer I noticed that the holes bevelled even more and the sharp edges disappeared. I hope this is clear as mud. I’m on day 12 and the bag is still holding a beautiful seal, the meat is turning a dark dark aged patina and I believe the pair of panty hose has aided in the process.