I am making venison jerky, can I use table salt in place of canning salt?

This should completely explain the differences, and you should be fine using regular salt ~ I've always used regular salt when making beef jerky, nothing special. It can make a difference when canning. Hope this helps ;)

From Morton Salt:

What are the differences between Morton® Iodized Salt and Morton® Canning and Pickling Salt? Are they interchangeable?

Morton® Canning and Pickling Salt is a pure granulated salt which does not contain potassium iodide, dextrose or an anti-caking agent. In other words, it does not contain any additives. This salt product can be used in cooking, baking, canning, pickling and for the table. Please note that since there is no anti-caking agent added to Morton® Canning and Pickling Salt, it may form lumps in humid weather or if exposed to moisture. Morton® Iodized Salt contains potassium iodide, dextrose to stabilize the iodide and calcium silicate which is an anti-caking agent. This product is fine for baking, cooking and normal table use. However, since the anti-caking agent in this product is not water-soluble, we do not recommend this salt for some canning recipes as the calcium silicate may settle at the bottom of the jar and the water may cloud. This is really not a problem but it could be an aesthetic issue for some users.

I'd use coarse salt like the kind that's used around the rim of a margarita glass-find a hot guy to do a tequila shot off your ear don't use table salt, you can buy sea salt at almost any grocery store & its about the same price as regular table salt you can also overclean a pierced ear, once a day is good-you can use hydrogen peroxide, then a little bit of anti-biotic cream/gel so it doesn't get dried out

If you table salt doesn't contain iodine you should be good to go.

I'm quite sure you can use table salt.