1Rinse trout in cold water. Dissolve salt in 2 qts o water. Add the trout cover the bowl and put in frige for 24 hours. This will firm up fish.
2Remove fish from water,pat dry.
season each trout with rosemary,tyme,and pepper.
Wrap each fish with 2 slices of bacon.
3In a 14' dutch oven,line with no stick,quick-release foil.place fish in dutch oven,cover and cook on high heat for 10 min. Reduce heat to med continue bakeing for 20 min more. Fish is done when bacon is fully cooked.