Seems if, a guy does nearly an entire deer or good bit of an elk into jerky, the house oven is pretty tough to pass up for drying. Cut the venison 1/4" to 3/8ths inch thick strips and put it in a 3 to 5 gallon plastic pail , square or round,that has a lid that seals tight. Put the slices in the pail with favorite marinade blend and leave it closed in bottom of refrigerator for 1 to 3 days.
Get a roll of heavy duty aluminum foil and cover the oven racks with it. The commercial stuff at costco or sam's club is wider and thicker, saves time, works well. On the top oven rack, nearest to the door, leave a 5 inch square of that rack uncovered of foil.
Put on food grade disposable gloves and take the venison out of the pails and spread it out on all the oven racks. it can be touching other strips but, make sure it's only single layer deep. Try to leave as much marinade in the pail as possible, don't have to pat it dry though.
In that upper corner rack area, where you left the foil off, goes the fan. Use an axial flow 4 or 5 inch square 120 volt fan. They cost about $20 bucks on amazon or Graingers. They work in any position. They;re diecast aluminum housing, about an 1-1/4 thick and 4x4 inch square. Lay it flat on top rack,with air blowing up. Plug he little fan in with cord routed out over top of oven door. close door, set the oven on 170F. Wait a few hours and unplug fan and just move it out of the way. Turn all the Jerky strips over. Put the fan back in it's spot, plug it in, close the door. Perfect digital controls on a modern oven, that you already have, makes perfectly cured jerky safe and easy. If, House Rules, require you to do it when the Warden's is out, just have a few beers in the fridge for the mission,good luck.