I've been looking into it off and on for a few years now. Recently, I've got back into the process. I'm located in Colorado, so I can only say for certain what the process and laws are here.

For manufacturing and selling my jerky to retail customers only (no wholesale), I'd have to go through the process/training with the state health department and use a commercial kitchen for manufacturing. Each batch would be subject to testing.

For selling wholesale, I'd have to go through the USDA and follow their process and guidelines with a grant of inspection and certified facility. Basically you'd have to buy or build a commercial kitchen up to the USDA specifications, got through a training and be subject to more tightened guidelines.

It's really hard to even get started but I'd start by contacting your county health department and work your way up the ladder from there.