It seems that the gizzard of poultry is not considered as an intestine for these purposes, for one can simply see that it contains much blood.
 The fat of the winding coil contains blood.
 Meaning we can assume they do not contain blood, however if they appear blush red they must be salted as any other meat.
 Unless it appears red.
 The reason is because there probably remains at least a little bit of fat. They may be salted on one side since the salting is primarily for the fat. and anyhow it does not contain much blood.
 This is how the Maharshal and the Bach rule.
 It seems that even in the first instance only the outside must be salted.
 if there is sixty against its fat and sinews it is permitted. Even though we usually forbid the actual piece that was cooked without salting, even if there is sixty, this case is different because its fat is no longer visible, and is nullified. Also, the reason is because the blood is not seen in the fat as it is in other meat.
 This is if we are sure there was fat, and not a ratio of sixty, however if the fat was removed one need not worry.
 The Toras Chatas wrote that one should go back and re-wash and salt it.
 Since it is not full of blood, we do not compare it to other meat that was only salted on one side. Even after twelve hours it is permitted to go back and salt it. We may even be lenient like the opinion in section 70 and salt it if it's within twenty four hours.
 The Maharshal forbids it even post facto, whether only the yolk or the white has been formed, or whether the shell is soft or hard. This is indeed the proper ruling to be followed.