He originally used the freeze-dry technique to preserve mounted turkey heads for hunters before realizing in the mid-1990s it could also work with pets.
It was while absorbing Glander's technique for preparing his dry-aged beef (sear it first, then cook it at 212 degrees F or less for maximum moistness) that I heard my only sad story of the weekend, the one about the husband of the woman next to me who'd given this all up to stay home for a Dallas Stars hockey play-off game.
Soon, it was: Hackers began posting YouTube videos of their refinements of his technique, squeezing the necessary hardware into an inconspicuous iPhone case or the body of a dry-erase marker.