I'm in Oregon...probably a little different, maybe not. I inquired into the sale of my que sauce a few years ago & had to be inspected by the Fed Dept of Ag and have a local license as well. Lot of hoops to jump through with the Fed but eventually I got the license. Also had to have batches of my sauce tested by an independent food lab for safety & submit those reports. The Fed should have a local office somewhere near you that you could call & inquire directly. The Fed supercedes any local, state requirements so I would start there and rely on no ones info. I believe anything having to do with the resale of meat products has be Fed inspected. IF you proceed with the venture make sure you are protected by becoming a LLC and have product liability insurance up the whazoo in case somebody makes a claim against you.
Check with you local Ag and Markets. Lots of reg's for making products to sell, even rub mixes are regulated and inspected. Here in NY forget making something out of your home kitchen and I bet that's a fed reg...
Here in louisiana your kitchen has to be inspected and your house kitchen won't pass. has to be commercial kitchen.
1 million blanket bond will cost you but you have to have it . every tool and step must be approved. temps of freezers and fridges must be monitored.
This is to do it legally, Got guys out on the corner selling some mighty good ribs that have never heard of an inspector. but they run the risk of losing everything they own???