I have looked into this, and depending on your marinade, its going to cost more than you may realize.
I would setup a spreadsheet that has your recipte in terms of weights, or have conversions between volumetric and weights.
To do this you may need to weight out tablespoons or teaspoons. If you don't have a scale with sufficient resolution then you'll have to weight larger and apply conversions.
Once your recipte is effectively in terms of grams, go to the supermarket and take photos of the price of ingredients, then convert that to $/l or $/g.
Then apply a conversion factor between purchased weight, to placed weight of meat in the smoker (there will be losses), and then mass loss through evaporation. (2 conersion factors).
From this you should have an estimated dry product weight, to how much weight you effectively used, as well as purchased weight.
From this, you can then determine your direct costs.
Then you can determine your electric or firewood/pellet costs per X kg of placed meat, and also if you plan to prebag it for sale, there will be that cost as well.
This will tell you your minimum selling price to cover the costs before you pay yourself for time spent and risk.
If you have a super basic recipe, then it might not be a huge multiplier, if you have a more complex jerky recipe then you'll find it costs quite a bit.
Then compare that with the selling price of jerky in various places and see if you think you can compete.
If so, then follow up with local laws. Because Jerky isnt technically cooked in some jurisdictions you'll need to send a sample from each batch to start, for bacteria samples. as the results come back good, the frequency of samples will reduce, but should you ever fail you may need to start back at every batch.
Everywhere is different. Assuming you are in North America you may be less strict than that, but nevertheless worth checking.
