+1 on the pressure canner!
If your goal is more about having meat in long-term storage than it is about specifically making and storing jerky, I highly recommend a pressure canner. You could can that venison for a longer shelf life than the jerky. And once you get started canning meat, you'll enjoy it. I regularly will get the meat in the grocery store that is marked down for quick sale because it expires the next day, then take it home and can it. Or when some meat is a loss leader at the grocery store (loss leaders are items on the front of the sale flyers that the store loses money on, but uses to get people into the store), I'll stock up on that and can it. We have a lot of meat in our basement.
A pressure canner seemed a bit confusing when I first got it, but I just followed the directions that came with it, step by step. By the second use, it was easy, and by the third use the steps were all second nature. Now I can't imagine not having the canner. There is great satisfaction to having all that meat stored up (and we do cycle through it on a regular basis, too).
Most folks on this site will recommend getting the Ball Blue Book Guide for canning, but I really like The Complete Guide to Home Canning and Preserving by the USDA. All you need to can meat is the instruction guide that comes with the canner, and a book that gives you weights and times for individual food items.
Welcome to the world of long-term food storage.
p.s. - I should be clear that I'm talking about a pressure canner.
All meat needs to be canned in a pressure canner, not a water-bath canner.