Everything in here is pretty easy to find, with the possible exception of the pink curing salt. I buy mine in bulk online, but some butcher shops will have it. You can also use Morton’s Tenderquick in a pinch; follow that product’s instructions for corned beef to know how much of the stuff you should use. You can also skip the curing salt altogether, but the gizzards will not be that pretty rosy color.
3gramscuring salt (Instacure No. 1)about 1/4 teaspoon
1quartchicken or duck broth
Mix the salt and curing salt and coat the cleaned gizzards with it. Make sure there is some salt on every piece. Vacuum seal this or put into a closed container in the fridge for 24 to 72 hours.
When you are ready to cook, remove the gizzards from the salt and rinse. Put the gizzards in a crockpot and cover with the broth. Add water if they are not completely submerged. Add the bay leaves and set the crockpot to high. My crockpot will never hit a simmer even at high, and this is what you want: So set your slow cooker at whatever setting will be nice and hot, but not simmering. Cook the gizzards for at least 6 hours (they’ll still be crunchy though), and as many as 24 hours if you want silky, tender meat.
Once the gizzards are corned, they will keep up to 2 weeks in the fridge, so long as you keep them in the broth you cooked them in.